Macadamia Nut Slaw

Author: Canadian Living

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.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: May 2007

Ingredients

  • 1/4 head napa cabbage
  • 1/4 head red cabbage
  • 2 small carrots
  • 2 green onions
  • 1 Asian pear peeled, halved and cored
  • 1 Bosc pear peeled, halved and cored
  • 1/2 sweet red pepper
  • 1/2 cup chopped macadamia nut
  • 3 tablespoons chopped fresh mint
Dressing:
  • 1/4 cup vegetable oil
  • 1/4 cup rice vinegar
  • 4 teaspoons lime juice
  • 2 teaspoons grated gingerroot
  • 1/2 teaspoon sweet Asian chili sauce
  • 1/4 teaspoon salt

Method

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.

Nutritional facts Per serving: about

  • Sodium 93 mg
  • Protein 2 g
  • Calories 156.0
  • Total fat 14 g
  • Cholesterol 0 mg
  • Saturated fat 2 g
  • Total carbohydrate 10 g

%RDI

  • Iron 6.0
  • Fibre 0.0
  • Folate 19.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 23.0
  • Vitamin C 70.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Macadamia Nut Slaw

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