Meat Free Monday One day a week can make a world of difference

Summer Coleslaw

Stella McCartney
  • Serves: 4
  • Preparation: 15
  • Ready: 15

Packed with goodness, this is a fresh and colourful Summer Coleslaw, from Stella McCartney.

Ingredients

  • 2 medium-large carrots
  • ½ small white cabbage
  • handful trimmed mangetout
  • 6 spring onions
  • handful trimmed radishes
  • 1 tablespoon poppy seeds
  • 2 tablespoons roughly chopped toasted hazelnuts
  • 2 tablespoons freshly chopped flatleaf parsley
  • ½ lemon, juice
  • 3 tablespoons hazelnut oil
  • salt and freshly ground black pepper
  • cress, to serve
  • mustard, to serve

Method

Peel and coarsely grate 2 medium-large carrots into a large mixing bowl.

Finely shred ½ small white cabbage and a handful of trimmed mangetout and add to the bowl.

Finely slice 6 spring onions and a handful of trimmed radishes, and add along with 1 tablespoon poppy seeds,
2 tablespoons roughly chopped toasted hazelnuts and 2 tablespoons freshly chopped flatleaf parsley.

In a separate small bowl whisk together the juice of ½ lemon and 3 tablespoons hazelnut oil and season well with salt and freshly ground black pepper.

Pour over the coleslaw and gently mix together. Spoon the salad into a serving bowl and scatter over mustard and cress to serve.

Additional notes

Photo by Tara Fisher. Taken from the award-winning Meat Free Monday Cookbook 
(Kyle Books), p. 82.

Buy your copy here. Proceeds
 go to the Meat Free Monday campaign.

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