Brush both sides of the ciabatta with Original Whirl Butter Alternative, place on a baking sheet and oven bake for 10 minutes until golden and crisp, turning them half way through. Leave to cool on a wire rack.
Mix Lion Vegan Mayo and Lion Dijon Mustard together in a large bowl before adding the celeriac, cabbage, carrot and apple. Stir well. If it seems a little dry add some more Lion Vegan Mayo and Lion Dijon Mustard to taste.
Top the crispy crostini with the slaw and sprinkle with chopped toasted peanuts.
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