By Julie

This winter slaw is amazing: crunchy and fresh but with an edge. It is a great side dish with fish or white meat but also excellent by itself. The recipe is from Yotam Ottolenghi‘s book Plenty, which is full of amazing vegetarian, Middle-East inspired recipes. It is surprisingly easy, but when in a hurry, I often make an easier vinaigrette with sesame oil, olive oil, soy sauce, lime and honey.

Ingredients

Sauce
6 1/2 tbsp lime juice
1 stalk lemongrass (chopped small)
3 tbsp maple syrup
2 tbsp toasted sesame oil
1 tsp soy sauce
1/4 tsp chile flakes
4 tbsp olive oil

Candied nuts
1 1/4 cups macadamia nuts
2 tsp butter
2 tbsp sugar
1/2 tsp salt
1/2 tsp chile flakes

Vegetables
7 inner leaves of savoy cabbage
1/2 red cabbage
1 mango
1 papaya
1 fresh red chile (seeded and finely sliced)
1/4 cup mint
1 1/2 cups cilantro

Making the Tangy Sauce

Put 6 1/2 tbsp lime juice, a chopped up lemongrass stalk, 3 tbsp maple syrup, 1 tsp soy sauce, and 1/4 tsp chile flakes in a saucepan and cook down over high heat until it’s syrupy (5-10 minutes). Then strain it into a bowl, add 2 tbsp toasted sesame oil and 4 tbsp light olive oil, and set aside.

Candying the Macadamia Nuts
Over medium heat in a frying pan, dry roast 1 1/4 cups macadamia nuts for a few minutes, until they’re lightly toasted. Add 2 tsp butter. After it melts, add 2 tbsp sugar, 1/2 tsp salt and 1/2 tsp chile flakes. Stir the nuts in the mix until the sugar caramelizes. Be careful, as this happens fast, and you don’t want it to burn. Put the candied nuts onto parchment paper, let them cool, and then roughly chop them.

Shred the Vegetables
Shred 7 leaves of Savoy cabbage, 1/2 red cabbage, 1/4 cup mint mint leaves, and 1 1/2 cups cilantro. Cut 1 mango and 1 papaya into thin strips, and slice a fresh red chile into thin strips (and de-seed it).

In a large bowl, toss the shredded vegetables with the nuts and sauce. Add more salt if you’d like, and serve!

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