This fresh and fragrant slaw has a secret ingredient: Almond Butter! A perfect accompaniment to any summer spread.
This delicious recipe was kindly shared with us by www.satiofood.com Instagram @satio.food
SERVES: 4 | PREP TIME: 20 MINUTES
- 4 tablespoons Pip & Nut Smooth Almond Butter
- 1-2 garlic cloves
- Zest and juice of 1 lime
- 2 medjool dates / 2 tbsp date syrup
- 1 inch of ginger, peeled
- 1 tablespoon miso paste
- 2 tablespoons tamari
- 50ml water
- Half a red cabbage
- 1 bunch of spring onions
- 4 large carrots, peeled
- 1 small bunch of mint
- 1 small bunch of coriander
- 5 basil leaves
- 100g frozen shelled edamame
- 1 tablespoon per person tamari seeds
To make the slaw, peel off the outer layers of the red cabbage and discard. Cut into wedges and pass it through the food processor with the attachment that slices finely, or use a vegetable peeler to shave the wedges on the cut inner section.
Julienne the carrots, or grate, and add the carrot and cabbage to a large metal bowl. Finely chop the spring onions and add to the salad.
Remove the stalks from the mint, and finely chop the leaves. Chop the coriander leaves and stalks. Finely slice the basil leaves and add to the bowl.
Blanch the edamame beans for 3 minutes in a bowl with boiled water. Drain and refresh under cold running water.
To make the dressing, add all the ingredients to the blender, apart from the water. Blend on high, slowly adding the water.
To assemble the salad, add the slaw and mix with the dressing. Top with the edamame beans and tamari seeds
Store leftover dressing in an airtight container in the fridge for + 2 days