Kids love mixing up salad dressings in jam jars, watching the ingredients blend and magically change colour. Experimenting with different dressings is a good way to initiate a short-trousered salad-phobic into forking up the green stuff. As for coleslaw, forget the gloop in tubs that's basically dodgy mayonnaise with fifth-rate veg in it - this recipe is the real deal, fresh and light with lots of contrasting colours and textures and no huge indigestible bits of raw cabbage. Serve with jacket potatoes or as a side to muffin pizzas, calzones or sweetcorn fritters.
1 red or green apple
a handful of shredded radicchio or red endive
a handful of flat-leaf parsley
1 tbsp pumpkin seeds
Takes 10 minutes
1. Peel and top and tail your fruit and veg. Show the kids how to run it all through the shredder attachment on your food processor or (older kids only, it's super-sharp) use a julienne peeler like this one to cut them into matchsticks. Carrot also looks nice in wide ribbons shaved with a vegetable peeler. Garnish with flat-leaf parsley and pumpkin seeds and choose a dressing from below.
Crème fraîche & coriander seed
Stir 2 tbsp crème fraîche (or Greek yoghurt) with 1 tsp Dijon mustard, salt and pepper and a splash of water. Sprinkle in 2 tsp coriander seeds and give everything a good stir.
Bright yellow dressing
Give the kids a jam jar and add 1 tsp Dijon mustard, ½ tsp Colman's mustard, 25ml white wine vinegar, 75ml rapeseed oil and a pinch of salt. Screw the lid on tightly and get them to shake until the dressing emulsifies.
Sesame & tahini dressing
Give the kids a jam jar and add 1 tsp grated fresh ginger, ½ tsp honey, the juice of ½ a lemon, 2 tbsp sesame oil, 2 tsp tahini and 1 tbsp sesame seeds. Screw the lid on tightly and get them to shake to combine.