Rainbow Slaw w Macadamia Praline & Lemongrass Dressing

PREP TIME: 20mins


SO here’s the thing, if the mix of red & savoy cabbage, blood oranges & pineapple doesn’t grab your attention, maybe the Spicy Sweet Crunchy Macadamia might OR it could be the Lime, Lemongrass & Maple Syrup Dressing? 

PS: If you can’t be bothered with making anything else, make the SPICY NUTS and eat them all by yourself.

Serving Suggestion:

Would be amazing alongside anything bbq’d.

Mango’s and pomegranate seeds would also work well.


Crunchy Macadamia Nuts

  • 150g raw macadamia nuts
  • 10g ghee (or butter or VV olive oil)
  • 2tbspn sugar (or maple syrup)
  • pinch salt
  • pinch chilli flakes


  • 1 cup (170g ish) outer green leaves of Savoy cabbage, finely shredded
  • 1/2 red cabbage (270g) finely shredded
  • 1/2 pineapple, cut into strips
  • 1 blood orange, cut into strips
  • 1 red chilli, halved, deseeded, finely chopped
  • handful mint, leaves picked, chopped
  • handful coriander, leaves picked, chopped


  • 100ml lime juice
  • 1 lemongrass, hard outer leaves removed, white part finely chopped
  • 3tbspn maple syrup
  • 2tbspn toasted sesame oil
  • 1tspn soy sauce
  • pinch chilli flakes
  • 3tbspn olive oil


  1. Dressing: mix all the ingredients (except the oil) in a saucepan, bring to boil, boil for 5/8 min or until the mixture is thick and syrupy. You will know its syrupy if you take rub a small amount between your thump and your second finger, it will feel ‘vaseline’y’. Strain
  2. Crunchy Nuts: Place nuts in a dry frying pan and whack up some heat, swirl the pan and get some colour on the nuts. Add the butter, melt, and then add the sugar, chilli and salt. Make sure all nuts are coated, use a spoon, and keep an eye on the colour. Once all golden, tip onto some greaseproof paper. They will harden as they cool. Cover with baking paper and bush slightly with a rolling pin.
  3. Salad: Mix all the slaw ingredients together, including a few nuts, add some of the dressing, coat & toss and season if needed.
  4. Serve sprinkled with more nuts and some dressing on the side.

Kitchen Story:

This post took me to 10k followers on Instagram in September 2020 and forever grateful to be doing what I am doing.

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