Stella McCartney's summer coleslaw
Stella McCartney's summer coleslaw (inset: Meat-free Monday cookbook).
Stella McCartney, along with her dad Paul and sister Mary, helped launch the Meat Free Mondays campaign. It encourages people to exchange a meat meal for a vegetarian one, at least once a week.
- 2 medium-large carrots
- 1/2 small, white cabbage
- Handful of trimmed snowpeas
- 6 spring onions
- Handful of trimmed radishes
- 1 tbsp poppy seeds
- 2 tbsp roughly chopped toasted hazelnuts
- 2 tbsp freshly chopped flat-leaf parsley
- Juice of half a lemon
- 3 tbsp hazelnut oil
- Salt and freshly ground black pepper
Peel and coarsely grate the carrots into a large mixing bowl. Finely shred the cabbage and the snowpeas and add to the bowl. Finely slice the spring onions and trimmed radishes and add along with the poppy seeds, hazelnuts and parsley.
In a separate bowl, whisk together the juice of the lemon and hazelnut oil and season well with salt and pepper.
Pour over the coleslaw and gently mix together. Spoon the salad into a serving bowl and scatter with the mustard and cress to serve.
Edited recipe from Meat Free Monday Cookbook, foreword by Paul, Stella and Mary McCartney, edited by Annie Rigg, Kyle Books, $35.
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