Nut butter slaw

Nut butter slaw

This nut butter slaw will make a mouth-watering addition to any savoury meal. It’s delicious and only takes 20 minutes to whip up.

Ingredients (serves 6)

3tbsp 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 (cilantro) and mint, finely chopped

4tbsp extra virgin olive oil

250ml natural yoghurt

4 heaped tbsp almond butter

Juice of 1 lemon

Sea salt and freshly ground black pepper

Method

Toast the almonds in a dry frying pan for a few minutes, then roughly chop.

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.

In a separate bowl, mix together the olive oil, yoghurt, almond butter, and some salt and pepper. Add the lemon juice and mix.

Pour the yoghurt dressing over the slaw mix, add the chopped almonds, reserving a few to sprinkle over the top, and mix.

Recipe from Pip and Nut: The Nut Butter Cookbook by Pippa Murray (Quadrille, £15) Photography by Adrian Lawrence

For more…

Check out our Ultimate Guide to Nutrition for everything you need to know about making healthy choices every day.

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