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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Winter Slaw Recipe

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This recipe for Winter Slaw, by , is from Chris Van Houten Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Christopher Van Houten

Category:
Category:

Ingredients:  
Ingredients:  
DRESSING
6 Tbsp lime juice
1 lemongrass stalk, chopped into small pieces
3 Tbsp maple syrup
2 Tbsp toasted sesame oil
1 tsp soy sauce
tsp chili flakes
4 Tbsp light olive oil or sunflower oil

SLAW
1 c macadamia nuts
2 tsp butter
2 Tbsp sugar
tsp salt
tsp chili flakes
7 inner leaves of Savoy cabbage (6 oz), finely shredded
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
c mint leaves, roughly chopped
1 c cilantro leaves, roughly chopped

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.

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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