Macadamia Nut Curried Mayo with Cabbage Slaw

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

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