Macadamia Nut Slaw
Macadamia nuts garnish this crisp, bright Asian-flavoured slaw. If you don't have any sweet Asian chili sauce, use 1/2 tsp (2 mL) hot pepper sauce mixed with 1/4 tsp (1 mL) granulated sugar.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 156 |
| pro | 2 g |
| total fat | 14 g |
| sat. fat | 2 g |
| carb | 10 g |
| fibre | 3 g |
| chol | 0 mg |
| sodium | 93 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 6% |
| vit A | 23% |
| vit C | 70% |
| folate | 19% |
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Quarter head each Napa and red cabbage
2 small carrots
2 green onions
1 Asian or bosc pear, peeled, halved and cored
Half sweet red pepper
1/2 cup (125 mL) chopped macadamia nuts
3 tbsp (50 mL) chopped fresh mint
Dressing:
1/4 cup (50 mL) vegetable oil
1/4 cup (50 mL) rice vinegar
4 tsp (20 mL) lime juice
2 tsp finely grated gingerroot
1/2 tsp (2 mL) sweet Asian chili sauce
1/4 tsp (1 mL) salt
Preparation:
Dressing: Whisk together oil, vinegar, lime juice, ginger, chili sauce and sa< set aside.
Thinly slice Napa and red cabbage; place in large bowl. Julienne carrots, green onions, pear and red pepper into matchstick-size pieces; add to bowl. Pour dressing over top; toss to coat. (Make-ahead: Cover and refrigerate for up to 6 hours.)
Sprinkle with macadamia nuts and mint.
Thinly slice Napa and red cabbage; place in large bowl. Julienne carrots, green onions, pear and red pepper into matchstick-size pieces; add to bowl. Pour dressing over top; toss to coat. (Make-ahead: Cover and refrigerate for up to 6 hours.)
Sprinkle with macadamia nuts and mint.
Source
Canadian Living Magazine: May 2007
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