Macadamia Nut Curried Mayo with Cabbage Slaw

Serves 8

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

Mayonnaise
1 raw (or coddled) farm-fresh egg
3 tsp (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 or Spanish 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 some grocery and natural health stores.

Each serving contains: 599 kilojoules; 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 Australia #17, Spring 2013