Sweet Winter Slaw
Recipe from Plenty by Yotam Ottolenghi
Serves 6
Dressing:
6 1/2 tablespoons lime juice
1 lemongrass stalk, chopped
3 tablespoons maple syrup
2 tablespoons toasted sesame oil
1 tablespoon soy sauce
¼ teaspoon chili flakes
4 tablespoons light olive oil or sunflower oil
1 1/4 cups macadamia nuts
2 teaspoons butter
2 tablespoons sugar
½ teaspoon salt
½ teaspoon chili flakes
½ green cabbage
½ red cabbage
1 mango cut into thin strips
1 papaya cut into strips
1 red chili, seeded and finely chopped
¼ cup mint leaves, finely chopped
1 1/2 cups cilantro, chopped
To make dressing, place all ingredients except oil in a small saucepan and reduce over high heat for 5-10 minutes. Remove from heat and cool. Strain into a bowl and whisk in oil.
Place macadamia nuts in skillet and dry roast for a few minutes until lightly colored. Add butter. When melted, add sugar, salt and chili flakes. Stir frequently with wooden spoon to coat nuts in sugar and caramelize for 1-2 minutes. Remove from skillet and cool on parchment. Roughly chop.
Place shredded cabbages in a bowl with rest of ingredients including nuts. Add dressing and toss.
