Rainbow Slaw with Almond Butter Dressing

Prep Time 20 minutes

Servings 4

Ingredients

1 carrot, julienned

1 beetroot, julienned

1 small bunch cavolo nero, shredded

1/2 head of broccoli, shredded

1/2 bunch of mint, chopped

1/2 bunch of parsley, chopped

1 small handful each of pistachio and almonds, toasted

4 dates, pitted and chopped

4 rashers of bacon

For the dressing

1 tbsp almond butter

1 tbsp Dijon mustard

1 lemon, zested and juiced

3 tbsp extra virgin olive oil

Salt & pepper

Method

Cook bacon in a pan with no oil over medium heat for 2 minutes on each side until crispy. Drain and cook and then finely chop into bacon bits.

For the dressing, add the almond butter, mustard, lemon and salt and pepper into a jar and shake to combine. Add the extra virgin olive oil and shake again until emulsified.

Place the vegetables into a large bowl along with the bacon and dates. Pour dressing over and toss before serving.