A bright, crunchy and tangy coleslaw is always a treat, and when it’s full of bright orange and yellow colors it’s even more appealing. If you can’t find any yellow beetroot or carrots, just replace them with ordinary orange ones – it will still taste lovely. The creamy macadamia mayonnaise is really lovely, and If you have some extra left over, after using them in the dressing, then sprinkle them over the salad before serving. You don’t have to use all the creamy mayonnaise, as it’s delicious on other salads or as a creamy dip too.
½ medium white cabbage, sliced finely
1 medium yellow beetroot, grated or julienned with a mandolin
1 medium yellow carrot, grated or julienned with a mandolin
1 medium orange carrot, grated or julienned with a mandolin
1 small red onion, sliced thinly
½ C fresh coriander/cilantro, finely chopped or if small leaves, used as is
Simply combine the above ingredients in a large bowl and pour the dressing over it all, tossing well until it is all combined.
Lemon Macadamia Mayonnaise
½ preserved lemon, seeds removed
½ C olive oil
½ C fresh, raw macadamia nuts
½ C cold water
1 large garlic clove
salt to taste
Combine all the ingredients in a powerful blender, except for the salt, because persevered lemons are quite salty already. Whizz all well together and taste to see if it needs some salt. You may need to add a little extra water if the macadamias are not very ‘oily’ and the mixture doesn’t get creamy, which depends on their quality and the season. The mixture should be creamy and slight think, but still pourable.