Winter Slaw Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: DRESSING
6½ Tbsp lime juice
1 lemongrass stalk, chopped into small pieces
3 Tbsp maple syrup
2 Tbsp toasted sesame oil
1 tsp soy sauce
¼ tsp chili flakes
4 Tbsp light olive oil or sunflower oil
SLAW
1¼ c macadamia nuts
2 tsp butter
2 Tbsp sugar
½ tsp salt
½ tsp chili flakes
7 inner leaves of Savoy cabbage (6 oz), finely shredded
½ red cabbage (10 oz), finely shredded
1 mango, cut into thin strips
1 papaya, cut into strips
1 fresh red chile, seeded and finely sliced
¼ c mint leaves, roughly chopped
1½ c cilantro leaves, roughly chopped
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Directions: |
Directions:1. Place all dressing ingredients except oil in a small saucepan and reduce over high heat for 5-10 minutes until thick and syrupy. Remove from the heat. Once cooled down, strain sauce into a bowl and add the oil. Put aside for later.
2. Place the macadamias in a frying pan over medium heat and dry-roast for a few minutes, stirring occasionally, until they are lightly colored on all sides. Add the butter. When it has melted add the sugar, salt, and chile flakes. Use a wooden spoon to stir constantly to coat the nuts in the sugar as it caramelizes. Watch carefully as it will only take 1-2 minutes and the sugar can burn quickly. Turn out onto a sheet of parchment paper. Cool the nuts, then roughly chop them.
3. Place the shredded cabbages in a large mixing bowl with the rest of the salad ingredients, including nuts. Add the dressing and toss together. Taste and add more salt if you need to, then serve. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:25 min |
Personal
Notes: |
Personal
Notes: Shadow and Angie recommended Yotam Ottolenghi's book Plenty to me, and it is chock full of beautiful vegetable-based recipes. This is one of my favorites. I've never liked cole slaw, but this bright, tart, and spicy slaw is something else entirely.
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