banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Macadamia Nut Curried Mayo with Cabbage Slaw

    Share

    Slaw is a traditional raw favourite. We’ve jazzed it up with a macadamia nut mayonnaise, giving it a Hawaiian flavour.

    Advertisement

    Mayonnaise

    1 raw (or coddled) farm-fresh egg
    1 Tbsp (15 mL) freshly squeezed lime juice
    2 tsp (10 mL) curry powder
    1/4 tsp (1 mL) yellow mustard seeds
    1/8 tsp (0.5 mL) cayenne
    1 cup (250 mL) unrefined macadamia nut oil
    Sea salt and freshly ground black pepper

    Slaw

    2 cups (500 mL) thinly shredded Savoy cabbage
    2 cups (500 mL) thinly shredded red cabbage
    2 large carrots, peeled and shredded
    1/2 sweet onion, halved and very thinly sliced
    1/2 cup (125 mL) chopped parsley
    1/2 cup (125 mL) chopped raw macadamia nuts
    1/4 cup (60 mL) mixed sprouted beans*
    Sea salt and freshly ground black pepper

    To make mayonnaise: combine egg, lime juice, curry powder, mustard seeds, and cayenne in blender. Whirl until blended. Continuing to whirl, gradually add oil drop by drop, then in a slow steady stream until mixture is creamy. Add generous pinches of salt and pepper to taste. Mayonnaise will keep up to 1 week in the refrigerator.

    Combine cabbages, carrots, onion, parsley, macadamia nuts, and sprouted beans in large bowl. Drizzle with a few tablespoons (approximately one-quarter) of macadamia nut mayonnaise, and gently toss to coat lightly. Add salt and pepper to taste.

    *Mixed sprouted beans can be found in the produce section of most grocery and natural health stores.

    Serves 8.

    Each serving contains: 143 calories; 2 g protein; 14 g total fat (2 g sat. fat, 0 g trans fat); 6 g carbohydrates (2 g sugars, 2 g fibre); 28 mg sodium 


    Worried about raw egg?

    Substitute a coddled egg for the raw egg in this recipe. Coddling will warm the yolk and thicken its consistency.

    • Immerse egg in warm water to bring to room temperature and prevent cracking.
    • Place egg in small bowl or mug; pour boiling water over egg to cover. Let egg stand for exactly 1 minute.
    • Run cold water into bowl or mug.
    • Let egg stand for 10 minutes before using in recipe.

    source: "Delicious Raw Foods", alive #366, April 2013

    Advertisement

    Macadamia Nut Curried Mayo with Cabbage Slaw

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Sweet and Sour Brussels Sprout Tempeh Stir-Fry

    Sweet and Sour Brussels Sprout Tempeh Stir-Fry

    This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.