ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Summer Coleslaw

Prep time 20 mins
Yield Makes 4 servings
Summer Coleslaw is not your average slaw. This version  of coleslaw is extra crunchy with snow peas, radishes, and hazelnuts.

Ingredients

  • 1/2 small head cabbage, shredded
  • 2 carrots, shredded
  • 1 cup snow peas, thinly sliced
  • 1 cup radishes, thinly sliced
  • 6 scallions, thinly sliced
  • 2 tablespoons chopped, toasted hazelnuts
  • 2 tablespoons chopped parsley
  • 1 tablespoon poppy seeds
  • Juice of 1/2 lemon
  • 3 tablespoons hazelnut or extra-virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 185
  • fat 13.7 g
  • satfat 1.1 g
  • monofat 9.8 g
  • polyfat 2.1 g
  • protein 4 g
  • carbohydrate 15 g
  • fiber 6 g
  • cholesterol 0.0 mg
  • iron 2 mg
  • sodium 204 mg
  • calcium 132 mg

How to Make It

  1. In serving bowl, combine cabbage, carrots, snow peas, radishes, scallions, hazelnuts, parsley, and poppy seeds.

  2. In a small bowl, whisk together lemon juice, oil, salt, and pepper; toss with slaw.

Recipe adapted from The Meat Free Monday Cookbook, copyright 2011. Published by Kyle Books Limited.