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  • Home
  • Wellbeing Programs
    • Our Trainers
      • Nutritionist - Lindy Cook
      • Mindfulness & Yoga Teacher - Lisa Moor
      • Yoga Teacher - Kate Cahill
      • Counsellor - Sally Sant
    • FAQ
    • Nutrition Talks
      • Why Quit Sugar
      • Busting Food Myths
      • Plant Based Diet - The Low Down
      • Brain Food
      • Detox for Mind & Body Workshop
      • Heart Health
      • Fatigue Workshop
      • Superfoods for Health Cooking Workshop
      • Nutrition for Life Workshop
      • Men's Health Workshop
      • Sleep & Stress Workshop
      • Lunch Box Legends - How to Pack A Nutritious & Zero Waste Lunch
    • Yoga Workshops
      • Bite Size Yoga & Nutrition Workshop
    • Meditation & Mindfulness Workshops
    • Personal Sustainability Workshop
    • Tai Chi and Qigong
    • School Programs
  • EAP Service
  • Our Clients
  • Blog
  • Recipes
    • Breakfasts
      • Morning Buckwheat
      • Rice Porridge with Apples
      • Chia and Apple Porridge
      • Scrambled Eggs & Greens
    • Herbal Teas
    • Green Smoothies
    • Mango and Raspberry Smoothie
    • Green Smoothie Sunrise
    • Lee Holmes' Green Renewal Juice
    • Emma Sutherland's Power Smoothie
    • Green 'Zing' Smoothie
    • Salads
      • Beet Salad with Fennel and Mint
      • Big Summer Salad Mix
      • Crunchy Walnut Coleslaw
      • Easy Asian Quinoa Slaw
      • Grated Daikon Salad
      • Quinoa Salad
      • Tricolour Salad with Creamy Raspberry Dressing
    • Soup
    • Leafy Greens
      • Rainbow Stir Fry
      • Apple Choy Slaw
      • Steamed Kale
      • Swiss Chard and Tofu
      • Basic Blanched Greens
      • Bok Choy Stir Fry
    • Sea Vegetables
      • Nori Ginger Scramble
      • Quick Nori Soup
      • Seaweed Salad
    • Other Vegetables
      • Stewed Eggplant
      • Aloo Gobi
      • Zesty Par Boiled Asparagus
    • Grains
      • Brown Basmati Pilaf
      • Spring Out Quinoa
      • Sunny Buckwheat
      • Very Russian Buckwheat
    • Tofu & Tempeh
      • Marinated Baked Tofu
      • Tasty Tempeh Sandwich
      • Tempeh Reuben Sandwich
    • Lentil Burgers
    • Savoury Snacks
      • Ball-o-Nuts
      • Best Ever Zucchini Hummus
      • Mixed Spicy Nuts
      • Veggie Muffins
    • Desserts
      • Chocolate Chia Seed Pudding
      • Coconut Date Cookies
      • Creamy Fruit Pudding
      • Hot Cross Muffins
      • Melon, Avocado & Figs
      • Rice Pudding
      • Raw Xmas (or anytime) Pudding
      • Raw Cacao Slice
      • Raw Protein Bliss Balls
    • Sauces & Dressings
      • Cashew Cream - Sweet or Sour
      • Spinach Pesto
      • Vegan Caeser Dressing
  • Contact Us

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: 
  1. 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.
  2. 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).
  3. Poor the dressing over the salad and toss to combine.
  4. *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

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