Red Cabbage Coleslaw with Amasi Mayonnaise and Marula Nuts
Servings Prep Time
4people 20minutes
Servings Prep Time
4people 20minutes
Ingredients
Instructions
  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)