Crunchy Walnut Coleslaw Recipe

By Dr Gillian McKeith
You Are What You Eat Cookbook

Ok, Ok, I know what you are thinking….Gillian McKeith.
Yes, she’s a bit bonkers – she inspects people’s poop and faints on I’m A Celebrity a lot(!), but I think her cookbook is great!

Here is a super easy recipe for a raw salad full of vitamins, minerals, enzymes and goodness.

Make too much and chuck the rest in a lunchbox in the fridge as a snack and accompment to most meals – it lasts for days.

¼ White Cabbage, cored and finely shredded
4 carrots (preferably organic), trimmed, peeled and grated
2 celery sticks, trimmed and finely chopped
1 red pepper, deseeded and finely sliced
50g of garden peas, fresh or if frozen, blanched in boiling water
3 spring onions, trimmed and finely chopped
100g walnut halves (or walnut pieces)
1 tbsp fresh parsley, finely chopped

3 tbsp olive oil
1 tbsp cider vinegar
1 tsp mustard (perferably Dijon, but any will do)
1 garlic clove, peeled and crushed]
3 tbsp water – this isn’t in the recipe book but I find the dressing mixes better with it

  1. Either chop with a sharp knife or use a food processor to prepare vegetables, exclude parsley and walnuts
  2. Combine all the vegetables in a large bowl
  3. Use a food processor or hand blender to combine dressing ingredients
  4. Pour dressing over salad and toss
  5. Garnish with walnuts and parsley

I prefer to serve the dressing on the side as if there is any salad left over, it stops it from going soggy in the refrigerator.
A little olive oil and a squeeze of fresh lemon will keep the vegetables fresh, stored in an airtight BPA-free lunchbox.

I use my Magimix Food Processor with the 4mm Slicing Disc and Grating disc to chop the vegetables – it shreds and grates the vegetables perfectly and in a flash.


Happy Vitamins & Enzyme Time x