Pesach rainbow slaw with honey-cinnamon nuts - The Jewish Chronicle

Ingredients

• <strong>Honey cinnamon walnuts and almonds:</strong>
• 50g walnuts
• 50g almonds
• 1 tbsp extra virgin olive oil
• 2 tbsp honey
• ¼ tsp cinnamon <strong>Slaw:</strong>
• 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 cabbage - 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
• freshly ground black pepper