Cole Slaw: everybody loves it, right? I had originally intended to feature 3 delicious variations of slaw in this post, but this recipe is such a show-stopper, I thought it deserved its own post. Once again, I am cooking from one of my very favourite cookbooks, “Plenty” by Yotam Ottolenghi. By now you might have guessed that I love this cookbook! This recipe is made stunning by the spicy Asian dressing and the addition of two tropical fruits, mango and papaya. The original recipe called for macadamia nuts, but I used cashews instead. Mint and cilantro leaves make the recipe scream summer! Serve it up with your favourite burgers or kebabs, and a frosty mojito on the side and your soul will be screaming summer too!
I am pretty sure the Fiesta Friday gang will like this recipe, so I am bringing a big bowl of it to the party! If you haven’t checked out this happening blog party yet, you really must! Our host Angie from The Novice Gardener is quite the party girl, and graciously opens her doors to us every Friday. Please come and join us! Tonight Sue, from Burgerbird and Prudy, from Butter, Basil and Breadcrumbs will be co-hosting. Look out these women know how to party. Tonight is going to be a hoot!
Asian Style Slaw with Mango and Papaya
6 ½ tablespoons lime juice
1 lemongrass stalk, chopped into small pieces
3 tablespoons maple syrup
2 tablespoons toasted sesame oil
1 teaspoon soy sauce
¼ teaspoon chile flakes
4 tablespoons light olive oil or sunflower oil
1 ¼ cups raw cashews
2 teaspoons butter
2 tablespoons sugar
½ teaspoon salt
½ teaspoon chile flakes
7 inner leaves Savoy cabbage, finely shredded (about 6 oz. in total)
½ red cabbage, finely shredded (about 10 oz.)
1 mango cut into thin strips
1 papaya cut into thin strips
1 fresh red chile, seeded and finely sliced
¼ cup fresh mint leaves, roughly chopped
½ cup cilantro leaves, roughly chopped
To make the dressing, place all of the ingredients, except the olive oil, in a small saucepan and reduce over high heat for 5 – 10 minutes, or until thick and syrupy. Remove from the heat. Once cooled, strain the sauce into a bowl and add the olive oil. Put aside.
Place the cashew nuts in a small frying pan over medium heat and dry-roast for a few minutes, stirring occasionally until they are lightly coloured on all sides. Add the butter. When it has melted, add the sugar, salt, and chile flakes. Use a wooden spoon and stir constantly to coat the nuts, as they caramelize. Watch them very carefully as it will only take about 1 – 2 minutes and the sugar can burn quickly. Turn out onto a sheet of parchment. Cool the nuts and then roughly chop them.
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 in needed.