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Summer Coleslaw by Tobie Puttock

Recipe by Tobie Puttock

Tobie Puttock's go-to Summer Coleslaw recipe is spot on for a Christmas that doesn't keep you shackled to the kitchen.

  • 2 cups finely sliced red cabbage, finely shredded
  • 1 bulb fennel, trimmed and finely sliced
  • 1 large carrot, peeled and shredded
  • Handful mint leaves, roughly torn
  • Handful flat-leaf parsley leaves, roughly torn
  • ½ cup nut mix
  • 1 tablespoon salted capers, rinsed and finely chopped
  • ¼ cup extra virgin olive oil
  • juice of half a lemon
  • Sea salt and freshly cracked pepper
  1. In a large mixing bowl bring together the capers, extra virgin olive oil, lemon juice and whisk to combine.
  2. Add the cabbage, fennel, carrot and mix to combine. Taste for seasoning and adjust using salt and a little more lemon juice if needed.
  3. Finally fold through the parsley, mint and nut (if using) and eat right away.

Serves 4-6

Watch Tobie Puttock making this recipe here.

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