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 finely sliced
50g fresh garden peas
3 spring onions, trimmed and finely sliced
100g walnut halves
1tbsp chopped fresh parsley
Dressing:
3tbsp olive oil
1tbsp cider vinegar
1tsp Dijon mustard
1 garlic clove, peeled and crushed
Method:
- Combine all the vegetables for the coleslaw
in a large bowl.
- Using a food processor or hand-held
blender, blend the dressing ingredients
together with 3 tablespoons of water until
creamy.
- Pour the dressing over the salad and
toss to combine.
- Divide the salad between salad plates
and serve garnished with the walnuts and
parsley.
