let's break up all this sweet indulgence. it's going to be raw and winter fresh.
SLAW slaw slaw. it's just what we need right now, merely a week after the biggest gorge fest of the year.
tomorrow i have to get my wisdom teeth pulled from my face.
i'm not thrilled.
maybe i'll write a post in my drugged state that makes absolutely no sense and is awesome. i'd talk about exploring mars and airplanes full of donuts.
back to reality.
i'm not going to be typing. i'll be eating spoonfuls of hummus nOt with pita chips.
but until tomorrow, i'm gonna eat as much of this crunchy stuff as i can stomach.
some cool things are going on in this slaw. things like toasty macadamia nuts and mango and lemongrass. flavors like sesame and soy and lime. herbs like cilantro and mint. oh, it's good.
i should use lemongrass way more. it smells incredible and lends a little exotic flare.
i do love flare.
this cabbage has definite flare.
alright. you go make slaw. i'll go load up my kitchen with baby food and ice cream.
Sweet Winter Slaw
adapted from Plenty by Yotam Ottolenghi (the great!)
1 cup macadamia nuts
1 tbsp butter
2 tbsp sugar
1/2 tsp sea salt
1/2 tsp chile flakes
1/2 head Savoy cabbage, finely shredded
1/2 red cabbage, finely shredded
1 mango, cut into thin strips
1 fresh red chile, seeded and finely sliced
1/4 cup mint, leaves picked and roughly chopped
1 1/2 cups cilantro, leaves picked and roughly chopped
6 1/2 tbsp fresh lime juice
1 lemongrass stalk, chopped into small pieces
3 tbsp maple syrup
2 tbsp toasted sesame oil
1 tsp soy sauce
1/4 tbsp light olive oil or sunflower oil
to make the dressing: place all the ingredients, except the oil, in a small saucepan and reduce over high heat for 5-10 minutes, or until thick and syrupy. remove from heat and cool. once cool, strain the sauce into a bowl and whisk in the oil. set aside.
place the macadamia nuts in a saute pan over medium heat and dry roast them for a few minutes, stirring occasionally, until they are lightly browned and toasted. add the butter. when the butter 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, about 1-2 minutes. turn out onto a sheet of parchment paper, let them cool, and then roughly chop.
assemble: place the shredded cabbages in a large mixing bowl with the rest of the salad ingredients, including the nuts. add the dressing and toss together. taste and add more salt if you like, then serve.