Summer Slaw

by Leah Halmagyi


  • 4 cups Savoy cabbage, shredded
  • 4 large carrots, peeled and grated
  • 2 cups snow pea sprouts, trimmed
  • 1 bunch parsley leaves, picked
  • seeds of 1 pomegranate
  • 2 cups frozen soy beans, thawed
  • 1 Tbsp mild English mustard
  • 1 Tbsp floral honey
  • 1 Tbsp raspberry vinegar
  • 1 tsp white truffle oil
  • 2 Tbsp extra virgin olive oil
  • sea salt flakes and freshly-ground black pepper


Preparation time: 10 minutes
Cooking time: nil
Serves: 4-6

1 Combine the cabbage, carrots, snow pea sprouts, parsley, pomegranate seeds and soy beans in a large bowl and mix gently.
2 Put the mustard, honey, vinegar and oils in a second bowl, season with salt and pepper, then whisk until emulsified. Add to the salad and toss gently.