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
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.
- 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
- Peel and coarsely grate 2 medium-large carrots into a large mixing bowl.
- Finely shred half of a white cabbage and a handful of trimmed snow peas and add to bowl.
- 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.
- 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.
- Pour over the coleslaw and gently mix together.
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