Beth Warren Nutrition Blog

Almond Butter Slaw

by Beth Warren April 14, 2019

This Cabbage Slaw is so versatile - there are a million things you can do with it. I took my usual peanut variety and made it almond based so that it could be kosher for Passover. Another way to keep shaking this salad up is the combo of dried fruits and nuts. In this recipe, I added sliced almonds and chopped up dried apricots for a tasty and crunchy addition, which also boasts fiber and other health benefits.

Almond and Apricot Cabbage Slaw

A tasty sweet and crunchy slaw with an almond butter base!



1 22 oz Mixed Shredded Slaw
1/4 cup sliced almonds
1/4 cup chopped dried apricot
1/8 cup scallions, chopped

6 tbsp almond butter
2 tbsp balsamic vinegar
2 cloves garlic, minced
A smidge of fresh ginger, chopped


Combine each set of ingredients separately. Then, add the dressing to the salad and mix thoroughly. You can refridgerate for a few hours prior to serving to allow the dressing to permeate.

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