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Pineapple Macadamia Slaw
I was one of the lucky ones who got to attend Amanda’s cooking class in September (thanks to Lindsay for stepping in and helping out too). Every dish was great – creative and gorgeous, as you can see by the following recipe. (The next “secret ingredient” class taught by Amanda and Lindsay will feature hot peppers. Yes, you should sign up right away because it will fill up fast.)
Umeboshi plum vinegar, made from pickled umeboshi plums, is used by Japanese for digestive health. Its nickname is “Japanese Alka Seltzer”. Because umeboshi plum paste and vinegar is high in sodium, you don’t need salt.
Makes enough to feed six
| ½ C umeboshi plum vinegar | ¼ C toasted sesame oil |
| 2 Tbsp agave nectar | 5 C thinly sliced red and green cabbage |
| 1 Tbsp crushed red pepper | 1 C julienne carrot (1 large carrot) |
| 2 Tbsp ground cumin | 1 C julienne red bell pepper (1 pepper) |
| ¼ C sliced scallions | 2 C diced fresh pineapple |
| 1 jalapeno, seeded and finely diced | ¼ C sliced scallions |
| 1 tsp black pepper | ¼ C chopped cilantro leaves |
| ½ C macadamia nut oil | ¾ C toasted, chopped macadamia nuts |
Whisk vinegar with agave, crushed red pepper, cumin, scallions, jalapeno, and pepper. Slowly whisk in the macadamia and sesame oils. Toss cabbage, carrots, red bell pepper, and pineapple with the dressing. Sprinkle scallions and cilantro on top. Toss quickly again. Chill or serve immediately garnished with macadamia nuts. Your taste buds won’t know what hit them except pure delight!
You can buy macadamia nut oil off our shelves, or out of a bulk dispenser in the bulk department.