Red cabbage salad with caramelised macadamia nuts and papaya
I included this salad on my Chocolate and Orange course, in a very chilly month of July 2010 and it was aptly named red winter slaw. As long as papaya and red cabbage are available it can be made anytime as it is rather delicious with seafood like salmon and makes a refreshing summer starter or braai salad.
It’s a tweaked Ottolenghi recipe and I have excluded savoy cabbage leaves, mango, fresh chilli and lemon grass so as to simplify the ingredients (as well as adding fresh orange to the dressing, to fit in with my theme).
While the salad is “tweakable” ensure you don’t leave out the hero of the dish-the caramelised macadamia nuts. Ready- purchased caramelised nuts would be fine, but nothing could come close to the sweet, salty, spicy warm ready-caramelised macadamias.
When I demonstrated the salad I made extra caramelised nuts and served them in little bowls for the ladies to snack on as they queued to dish up their meal and I just stepped back and watched the delight on their faces and listened for the “ooohs” and “aaahhhs”…..
Red cabbage salad with caramelised macadamia nuts, papaya & orange and maple dressing (10)
1/2 large or 1 small Red cabbage, finely shredded
1 papaya, cubed or sliced
10g mint (1/2 Woolies punnet) chopped
15g coriander (1/2 Woolies punnet) chopped
1/2 cup lime juice (bottled)
1/4 cup maple syrup
2 teaspoons soya sauce
1 teaspoon sesame oil
60ml Olive oil
Caramelised macadamia nuts
1 cup macadamia nuts
1 tablespoon butter
2 tablespoons sugar
1 teaspoon dried chilli flakes
½ teaspoon salt
1. To make the dressing place lime juice, maple and soy in a small saucepan and boil for about 5 minutes or until reduced and syrupy. Remove from heat, add the oil and squeeze in orange juice (start with ½ an orange) until a good consistency has been obtained. Set aside
2. To make the caramelised macadamias place the nuts in a pan and dry roast for a few minutes, stirring until they are toasted on all sides. Add the butter and when melted add the sugar, chilli and salt. Use a wooden spoon to stir constantly for about a minute until the sugar is dissolved into a brown caramel.
3. Place the nuts on a no-n stick mat and when cool, chop roughly
4. Assemble salad by mixing all the salad ingredients, nuts and dressing and toss
This salad can be made a day or 2 in advance-just leave out the papaya and nuts and add those fresh.
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