Serves: 6

This colourful, crunchy salad is a tasty Pesach option. Only make as much dressing at you need as it does not last long.

Method:

Make the toasted nuts – you can use an air fryer or oven to do this. If using an oven heat heat it to 160°C (fan) and mix the nuts with all the other ingredients. Line your air fryer or a baking sheet with baking parchment and place the coated nuts on top, spread in a single layer.
Toast for 8-10 minutes at 160°C in the air fryer or oven. Keep an eye on them as they can burn, checking every couple of minutes from 5 minutes in.
Set aside to cool.
To make the slaw, trim the ends off the carrots then grate either by hand or in a food processor and tip into a large bowl.
Halve the fennel and remove the core. Finely slice and add to the carrots.
Remove the core from the cabbage and finely slice – again you can do this in the processor if you prefer. Add them to the vegetables.
Slice the spring onions at an angle into 2cm slices. Add them to the other vegetables.
Quarter the apples, remove their cores and then cut the quarters into thinner slices before adding to the bowl with the parsley – reserving a little parsley for garnish.
Make the dressing: mix the olive oil, yoghurt, almond butter, honey and lemon juice. Season to taste then add to the salad with the toasted nuts – reserving a few for garnish.
Mix to combine then taste again.
Serve immediately, scattered with the reserved parsley and nuts.

@victoriaprever

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Ingredients

Name: Pesach rainbow slaw with honey-cinnamon nuts
Yield: 6
Ingredients: Honey cinnamon walnuts and almonds: 50g walnuts; 50g almonds; 1 tbsp extra virgin olive oil; 2 tbsp honey; ¼ tsp cinnamon Slaw: 2 large carrots, peeled; 1 large fennel bulb; ¼ red cabbage – 200g (7 oz) approx; ¼ white cabbage – 200g (7oz) approx.; Or 1/2 of red or white baggage - 400g (14 oz); 4 large spring onions; 20g flat leaf parsley, roughly chopped; 2 medium apples; 3 tbsp extra virgin olive oil; 200ml natural yoghurt (I use Greek); 2 heaped tbsp almond butter; Juice of ½ lemon; 1 tbsp honey; Sea salt and freshly ground black pepper

Honey cinnamon walnuts and almonds:

50g walnuts
50g almonds
1 tbsp extra virgin olive oil
2 tbsp honey
¼ tsp cinnamon

Slaw:

2 large carrots, peeled
1 large fennel bulb
¼ red cabbage – 200g (7 oz) approx
¼ white cabbage – 200g (7oz) approx.
Or 1/2 of red or white baggage - 400g (14 oz)
4 large spring onions
20g flat leaf parsley, roughly chopped
2 medium apples
3 tbsp extra virgin olive oil
200ml natural yoghurt (I use Greek)
2 heaped tbsp almond butter
Juice of ½ lemon
1 tbsp honey
Sea salt and freshly ground black pepper