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CRUNCHY WALNUT COLESLAW

This recipe is owned and copywritten by GILLIAN McKEITH Copyright 2005.

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:

  1. Combine all the vegetables for the coleslaw in a large bowl.

  2. Using a food processor or hand-held blender, blend the dressing ingredients together with 3 tablespoons of water until creamy.

  3. Pour the dressing over the salad and toss to combine.

  4. Divide the salad between salad plates and serve garnished with the walnuts and parsley.

 

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