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Nut Butter Slaw

Nut Butter Slaw

Brought to you by: Pip & Nut
    6 serving

Prep time:

Cook time:

Serves: 6

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. 
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  • 3 tbsp Almonds
  • 2 Carrots
  • 1 Fennel Bulb
  • 200g Red Cabbage
  • 200g White Cabbage
  • ½ Red Onion, (Thinly sliced into rings)
  • 1 Handful Coriander, (finely chopped)
  • 1 Handful Mint, (finely chopped)
  • 4 tbsp Extra Virgin Olive Oil
  • 250ml Natural Yoghurt
  • 4 Heaped tbsp Almond Butter
  • 1 Lemon, (juice)


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.

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