Nut butter slaw

Nut butter slaw

By
From
The Pip & Nut Butter Cookbook
Serves
6
Photographer
Adrian Lawrence

Forget the watery stuff you get in the supermarket, homemade coleslaw is way more fresh, crunchy and flavoursome. This salad makes a perfect companion for a burger or quiche.

Ingredients

Quantity Ingredient
3 tablespoons almonds
2 carrots
1 fennel bulb
400g mixture of red and white cabbage
1/2 red onion, thinly sliced into rings
1 handful each of coriander and mint, finely chopped
4 tablespoons extra virgin olive oil
250ml natural yoghurt
4 heaped tablespoons Plain nut butter, we used almond
1 lemon, juiced
sea salt
freshly ground black pepper
see method for ingredients

Method

  1. Toast the almonds in a dry frying pan for a few minutes, then roughly chop.
  2. Use a food processor to grate the carrots. Next, finely shred the fennel and cabbage and mix with the grated carrots in a large bowl. Add the onion and herbs.
  3. In a separate bowl, mix together the olive oil, yoghurt, almond butter, and some salt and pepper. Add the lemon juice and mix.
  4. Pour the yoghurt dressing over the slaw mix, add the chopped almonds, reserving a few to sprinkle over the top, and mix.
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