Macadamia Nut Slaw
19 people added this to their Recipe Box
This recipe makes 8 servings
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 |
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.
Ingredients
- 1/4 head napa cabbage
- 1/4 head red cabbage
- 2 small carrots
- 2 green onions
- 1 Asian pear or Bosc pear, peeled, halved and cored
- 1/2 sweet red pepper
- 1/2 cup chopped macadamia nuts
- 3 tbsp chopped fresh mint
- Dressing:
- 1/4 cup vegetable oil
- 1/4 cup rice vinegar
- 4 tsp lime juice
- 2 tsp grated gingerroot
- 1/2 tsp sweet Asian chili sauce
- 1/4 tsp salt
Preparation
Dressing: Whisk together oil, vinegar, lime juice, ginger, chili sauce and salt ; 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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