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Coleslaw with buttermilk-lemon mayonnaise and smoked almonds

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

By Lisa Featherby
  • Serves 8 - 10
  • 30 mins preparation
Coleslaw with buttermilk-lemon mayonnaise and smoked almonds
Coleslaw with buttermilk-lemon mayonnaise and smoked almonds

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.