Ingredients
- 200 g of red cabbage
- 4 tbsp of extra virgin olive oil
- 4 heaped tbsp of almond butter
- 3 tbsp of almonds
- 2 carrots
- 1 fennel bulb
- 200 g of white cabbage
- 0.5 red onion, (Thinly sliced into rings)
- 1 handful of coriander, (finely chopped)
- 1 handful of mint, (finely chopped)
- 250 ml of natural yoghurt
- 1 lemon, (juice)
Method
Step 1
Toast the almonds in a dry frying pan for a few minutes, then roughly chop.Step 2
Use a food processor to grate the carrot. Next, finely shred the fennel and cabbage and mix with grated carrots in a large bowl. Add the onion and herbs.Step 3
In a separate bowl, mix together the olive oil, yoghurt, almond butter, and some salt and pepper. Add the lemon juice and mix.Step 4
Pour the yoghurt dressing over the slaw mix, add the chopped almonds, reserving a few to sprinkle over the top, and mix.