Crunchy Walnut Coleslaw

By Dr Gillian McKeith
You Are What You Eat Cookbook

Ok, Ok, I know what you’re thinking….Gillian McKeith.
Yes, she’s a bit bonkers. She inspects people’s poop on TV 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.

Intentionally make too much and chuck the rest in a lunchbox and store in the fridge. It makes a great snack and accompaniment to most meals. It lasts for days.

  • Ingredients:
  • 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
  • Dressing:
  • 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 because 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.