Crunchy Walnut Coleslaw
Prep time: 20 minutes
Cooking time: 0 minutes
Serves: 4
Ingredients:
quarter of a white cabbage, cored and finely shredded
quarter of a kohlrabi, peeled and grated (optional)
4 carrots, trimmed, peeled and grated
2 celery stalks, trimmed and finely sliced
1 red pepper, deseeded and finally sliced
50g fresh (or frozen and cooked) garden peas
3 spring onions, trimmed and finely sliced
100g walnuts
1 tbsp chopped fresh parsley
Dressing:
3 tablespoons olive oil
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1 garlic clove, peeled and crushed
Directions:
Source: You are what you eat, Dr Gillian McKeith
Cooking time: 0 minutes
Serves: 4
Ingredients:
quarter of a white cabbage, cored and finely shredded
quarter of a kohlrabi, peeled and grated (optional)
4 carrots, trimmed, peeled and grated
2 celery stalks, trimmed and finely sliced
1 red pepper, deseeded and finally sliced
50g fresh (or frozen and cooked) garden peas
3 spring onions, trimmed and finely sliced
100g walnuts
1 tbsp chopped fresh parsley
Dressing:
3 tablespoons olive oil
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1 garlic clove, peeled and crushed
Directions:
- Combine all the vegetables for the coleslaw in a large bowl. * You can add the walnuts and parsley into the mix now or use as topping for individual plates.
- Using a food processor, hand-held blender or whisk, blend the dressing ingredients together with 3 tablespoons of water until creamy (or place all ingredients in a jar, put lid on and shake till mixed).
- Poor the dressing over the salad and toss to combine.
- *Either divide the salad between salad plates and serve garnished with the walnuts and parsley, or mix parsley and walnuts in with vegetable ingredients in one large bowl for self serve..
Source: You are what you eat, Dr Gillian McKeith
