Summer Coleslaw: A #MeatlessMonday Recipe


I love the warm days of summer.  Sometimes, I don’t love cooking on a hot summer night though!

I found this recipe in a new cookbook that my mother-in-law gave me for Christmas, The Meat Free Monday Cookbook: A Full Menu for Every Monday of the Year

The Meat Free Monday Cookbook

I’m not gonna lie … my memories of coleslaw are not good ones!  I’m transported to a mayonnaise-soaked mess with carrots and raisins from my elementary school cafeteria’s lunch line.  Beyond gross!!

This version made me a believer!  Try this fresh Summer Coleslaw!  I promise you won’t think about your old school cafeteria even once!  🙂

This recipe serves 4.

Summer Coleslaw Recipe


  • 2 medium-large carrots (coarsely grated)
  • 1/2 white cabbage (shredded)
  • Handful of trimmed snow peas
  • 6 scallions, sliced
  • Handful of trimmed radishes
  • 1 tablespoon poppy seeds
  • 2 tablespoons roughly chopped toasted hazelnuts
  • 2 tablespoons flat-leaf parsley, chopped
  • Juice from half a lemon
  • 3 tablespoons hazelnut oil
  • Salt and freshly ground black pepper, to taste


  1. Peel and coarsely grate 2 medium-large carrots into a large mixing bowl.
  2. Finely shred half of a white cabbage and a handful of trimmed snow peas and add to bowl.
  3. Finely slice 6 scallions 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 flat-leaf parsley.
  4. In a separate small bowl, whisk together the juice of 1/2 lemon and 3 tablespoons hazelnut oil and season well with salt and freshly ground black pepper.
  5. Pour over the coleslaw and gently mix together.

Other Recipes You’ll Love:

Meatless Monday Tomato Basil Salad

Tomato & Basil Salad with Feta

Snap Pea Salad

Snap Pea Salad