7 Days Fun of Clean RecipesDownload
15Apr, 23
Clean Food Love
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Creamy Almond Butter Slaw

A big ole bowl of veggie goodness that is surprisingly crave-able!

A fresh crisp and very simple veggie packed slaw drizzled with an easy four-ingredient bright/tangy + nutty/creamy dressing.

Loads of satisfying flavors & textures happening here.

Such a great way to keep our veggie servings up throughout the weekend!

This is an AWESOME idea to prep ahead for parties or BBQ’S, because the entire salad can be made a few hours or even the day ahead, refrigerated, then tossed together with the dressing immediately before serving.

I’m telling ya…Double this recipe up!

We enjoyed this Creamy Almond Butter Slaw alongside my Mango Habanero Wings the other night.

Big hit!

Slaw is also fantastic served with grilled chicken, steak, pulled pork, or ribs all summer long. Really tasty alongside my Air Fryer Salmon too.


  • Use raw sunflower seeds, sunbutter, or tahini and omit the almond butter and the almonds.

🔪 Do you like chopping veggies?

I’ve always found it to be very relaxing for me. Chopping veggies forces me to slow down, calm down, and be present. It’s strangely soothing while the finished result always makes me feel a great sense of accomplishment that my family will be eating all those beautifully prepared fresh vegetables.

🍋 ALWAYS use freshly-squeezed lemon juice from an actual fresh lemon. Bottled lemon juice from the store will give your salad a strange metallic or overly acidic taste. We want this dish to taste bright and fresh.

💡Want to get the most juice possible from each of your fresh lemons?

Of course, we do!

Here’s a quick trick:

On your counter or a cutting board, press and roll the lemon back and forth very firmly with your hands.

The rolling loosens and breaks down some of the citrus membranes and makes the outside a little more pliable. This makes it easier to squeeze which also means you’ll likely get more juice from your squeeze.

Let me know how this works for you!

4 servings


  • 1/2 medium head green cabbage, shredded
  • 1/4 medium head red cabbage, shredded
  • sea salt and ground black pepper, to taste
  • 1 x 15oz jar chickpeas, rinsed and drained
  • 1 English cucumber, Julienned
  • 1 small red onion, sliced
  • 1 large red bell pepper, Julienned
  • 1 handful of fresh parsley, chopped
  • 1/2 cup chopped almonds


  • 1/4 cup all-natural almond butter
  • juice of 1 large lemon
  • 1 Tbsp apple cider vinegar
  • 1 tsp chili flakes


Add both green and red cabbage to a large bowl; sprinkle with a generous pinch of sea salt and ground pepper then thoroughly mix with your hands, massaging the cabbage to tenderize.

Add chickpeas, cucumber, onion, bell pepper, freshly chopped parsley, and almonds to the bowl.

Drizzle with almond butter, freshly squeezed lemon juice, and apple cider vinegar. Add chili flakes, if desired.

Stir and toss until well combined and the dressing becomes creamy.

Taste test then season with a touch more sea salt, and freshly ground black pepper if desired.



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