The first step is to make the dressing. Lime juice, a lemongrass stalk from my herb garden, some maple syrup, a little sesame oil, soy sauce, and red chile flakes were simmered in a saucepan until reduced and thickened a bit. That was set aside until cool and then strained into a bowl. Olive oil was whisked into the dressing mixture. Next, the macadamia nuts were toasted in a frying pan before butter was added and melted and then sugar, salt, and more red chile flakes were stirred into the mix. Once the nuts were coated, they were spread on parchment paper to cool before being roughly chopped. For the slaw, I used shredded red cabbage, julienned kohlrabi, strips of peaches, thin slices of chiles, and chopped mint and cilantro leaves. The dressing was drizzled over the slaw, some of the nuts were added, and it was tossed to combine. I saved a few nuts to sprinkle on top after placing the slaw in a serving bowl.
This is a slaw with a lot of crunch with all those raw vegetables and the nuts. And, the flavors play amazingly well together. The fruit mitigates the bitterness of the cabbage, and the chiles keep the fruit from being too sweet while the sweetness calms some of the heat. It’s all just meant to be. I hope you try it.
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