Almond and Blueberry Slaw

This is Culinary Occasions version of ‘Coleslaw’, a little fruity, vegan friendly and delicious!

Quick side note - ‘Coleslaw’ is derived from the Dutch language. ‘Cole’ comes from the Dutch word ‘Kool’ which translates to ‘Cabbage’ and ‘Slaw’ comes from the Dutch word ‘Sla’ translating to ‘Salad’!

Eet smakelijk! (‘Bon Appetit’ in Dutch)

 Recipe

Serve 6 people

Salad Ingredients

  • 1/2 head of purple cabbage thinly shredded

  • 1 red apple peeled and diced

  • 1 cup fresh blueberries

  • 1/2 cup chopped dried blueberries (raisons could be substituted)

  • 2 shallots peeled and thinly sliced (1/4 red onion could be substituted)

  • 1/2 cup mint leaves finely chopped (additional mint for garnish)

  • 1/2 cup sliced almonds

  • 2 tablespoons olive oil

    Dressing

  • 1/2 cup almond butter

  • 5 ml Salt

  • 15 ml honey

  • 40 ml brown sugar

  • 100 ml Apple cider vinegar (rice vinegar could be substituted)

  • Juice from 1 lime (30ml of lemon juice could be substituted)

    Method Ingredients

  1. Combine the dressing ingredients and mix well (preferably in a food processer ).

  2. On a low heat toast the almonds in a pan with the olive oil.

  3. Place all the salad ingredients except for the almonds in a large mixing bowl and combine well.

  4. Refrigerate until ready to serve.

  5. Just before serving give the dressing a stir to loosen and pour over the salad and combine well.

  6. Pour salad mixture onto serving dish and sprinkle with the toasted almonds.

  7. Garnish with mint leaves.

    Prepare to impress!

 Chef Joanne shared this recipe on ‘The Tropical Daze Show’ Lead Pedal Radio!