Winter salad

The day has come…

9-year-old (coming home from school one day): Mom, I look different from all my friends! Do you know why?

Me (embracing myself for a difficult discussion about race): Why?

9-year-old (excited): I’m the only one with attached earlobes.

Me: !!!

Winter salad

(Adapted from Yotam Ottolenghi’s Plenty)

1/2 small white cabbage, about 250 g (take inner leaves only, finely shredded)
1 small red cabbage, about 300 g  (take inner leaves only, finely shredded)
1 firm mango (cut into thin strips)
1 small firm papaya (cut into thin strips)
1/4 cup mint (chopped)
1 bunch of coriander (chopped)

Juice of 1 big lime (about 6 tbs)
1 lemongrass stalk (chopped)
3 tbs maple syrup
1 tsp sugar
1 tsp soy sauce
1/4 tsp salt
2 tbs sesame oil
4 tbs canola oil

Caramelized macadamia nuts:
150 g macadamia nuts
10 g butter
2 tbs sugar + 1/4 tsp salt (mixed)

  1. In a large bowl, mix all salad vegetable together. Set aside.
  2. In another bowl, use a hand blender to combine all dressing ingredient together. Readjust the taste with sugar and salt if necessarily. Set aside.
  3. To make caramelized macadamia nuts:
    • In a skillet over medium heat, dry roast macadamia nuts for a few minutes.
    • Add 10 g butter.
    • When butter is melted, add sugar and salt mixture.
    • Use a spatula to stir constantly until the nuts are coated with caramelized sugar.
    • Turn out onto a parchment paper or an aluminum sheet.
    • Once the nuts are cool, roughly chopped.
  4. To serve:
    • Place the salad vegetable on a bowl.
    • Add the dressing and toss together.
    • Add sea salt if needed.
    • Sprinkle chopped macadamia nuts on top.