Monday, June 29, 2015
Stella McCartney's Summer Coleslaw
Ready time: 15 mins
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
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.