Red Cabbage Coleslaw with Amasi Mayonnaise and Marula Nuts
Servings Prep Time
4people 20minutes
Servings Prep Time
4people 20minutes
  1. Throw the cabbage, onions, carrots and superfoods all together in a bowl.
  2. Whisk the amasi, mustard, lemon juice, honey, tahini (if using), baobab and garlic chives (if using) all together. Dip your finger in and see how the taste suits you – if you need more sweet (add more honey), if you need more mustard tone to off-set the sour of the amasi and lemon (add more mustard), if you need more zing, add more lemon juice.
  3. Stir the mayonnaise through the coleslaw – find a gorgeous platter to serve it on – scatter over the marula nuts – leave to stand and for all the flavors to come together before serving. Never refrigerate – nothing retards the flavors of salads like this more than refrigerating for hours.
  4. Just leave it out at room temperature.
Recipe Notes

* lightly toasted on a hot pan – just heat the pan and toss the nuts about until they start changing color and make the kitchen smell gorgeous
** use a clean one from a good grass-fed herd – my go to is the Freedom Farm amasi, it’s well priced and coming off a great farm
*** optional but I find it adds a great nutty tone and extra creaminess, still good without it
**** finely chopped (only if you want an extra garlic flavor, if you prefer a sweeter toned mayo leave these out, they add absurd amounts of phyto-nutrients though)