Name: Charred slaw with macadamia pepita sprinkle
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1
Ingredients: 1/4 savoy cabbage, cut into 3 thick wedges; 56.88 gm extra virgin olive oil; 1/4 red cabbage, cut into 3 thick wedges; 1 carrot, cut into matchsticks; 42.00 gm lemon juice; 82.50 ml fresh flat-leaf parsley leaves, roughly chopped; 62.50 ml fresh mint leaves, roughly chopped; 40.00 ml macadamia nuts, toasted, chopped; 20.00 ml pepitas, toasted

Charred slaw with macadamia pepita sprinkle

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Prep Time:
15 minutes

Cook Time:
10 minutes

Total Time:
25 minutes

Colorful BBQ side dish with crunchy macadamias, pepitas, and carrots.

Ingredients:

1/4 savoy cabbage, cut into 3 thick wedges
56.88 gm extra virgin olive oil
1/4 red cabbage, cut into 3 thick wedges
1 carrot, cut into matchsticks
42.00 gm lemon juice
82.50 ml fresh flat-leaf parsley leaves, roughly chopped
62.50 ml fresh mint leaves, roughly chopped
40.00 ml macadamia nuts, toasted, chopped
20.00 ml pepitas, toasted

Instructions:

Preheat a barbecue grill to medium-high heat and generously coat the cabbages with 1 tablespoon of oil.
Grill the cabbages for 4 to 5 minutes on each side until they are nicely charred. Then, transfer them to a cutting board, shred them, and place the shredded cabbage into a large bowl.
Combine carrot, lemon juice, remaining oil, 2/3 of the parsley, and 2/3 of the mint. Season with salt and pepper, then toss well. Sprinkle with macadamias, pepitas, remaining parsley, and remaining mint before serving.

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