Name: Coleslaw with buttermilk-lemon mayonnaise and smoked almonds
Prep time: 30 min
Total time: 30 min
Yield: 8 - 10
Ingredients: 1/3 cabbage (about 500gm), shredded; 2 purple carrots, cut into julienne; 2 golden shallots, thinly sliced; 1 cup each (loosely packed) dill sprigs and flat-leaf parsley, coarsely torn; 125 ml buttermilk (½ cup); 75 gm mayonnaise (¼ cup); 80 gm smoked almonds, coarsely chopped (½ cup)

Coleslaw with buttermilk-lemon mayonnaise and smoked almonds

Australian Gourmet Traveller recipe for coleslaw with buttermilk-lemon mayonnaise and smoked almonds.

Palm heart, pineapple and corn salad — Bourbon-Peach Punch

Serves 8 - 10

Prep

30M

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Ingredients

1/3 cabbage (about 500gm), shredded

2 purple carrots, cut into julienne

2 golden shallots, thinly sliced

1 cup each (loosely packed) dill sprigs and flat-leaf parsley, coarsely torn

125 ml buttermilk (½ cup)

75 gm mayonnaise (¼ cup)

80 gm smoked almonds, coarsely chopped (½ cup)

Method

Main

1.Combine cabbage, carrot and shallot in a large bowl, season to taste and toss to combine. Add herbs, buttermilk, mayonnaise and three-quarters of the almonds and toss to combine. Serve scattered with remaining almonds.

Recipe / styling by Lisa Featherby

Styling by Lucy Weight

Ingredients

Method

Main

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