Capetown Slaw

Ingredients:

2 bunches of cavolo nero or kale

½ red cabbage

3 large carrots

6 spring onions

6 tbsp olive oil

Juice of two limes

2 tbsp salt

½ cup of toasted sesame seeds

1 cup fresh coriander, stems chopped fine, leaves rough

2 tbsp curry mayo

150g crushed toasted macadamia nuts 

Curry Mayo

Ingredients:

Yield: 1 cup (this recipe calls for ½ cup plus two tbsp of mayo)

1 egg yolk

½ tsp Dijon mustard 

1 tsp grated ginger

2 cloves of grated garlic

1 tsp white wine vinegar 

1/3 tsp salt

2 tsp curry powder

Juice of one lime

225 ml of rapeseed oil

Method:

Put all of the ingredients, except the oil, into a food processor and blend. Very slowly from above in a tiny stream with your finger over the nozzle, drizzle in the oil until thick. Set aside.

Dressing

Ingredients:

½ cup of curry mayo

1 tsp grated ginger

2 grated garlic cloves

2 tsp sherry vinegar

Juice of one lime

1 ½ tsp honey

½ tsp salt

1 finely diced long red chili

Method:

Whisk well to combine.

Method:

Soak kale for ½ an hour to remove any pesticides. Take about 6 to 8 leaves at a time and roll up like a cigar. Then ribbon slice about ½ cm and place into a large bowl until done. Mandolin slice the cabbage and place in the bowl with the kale. Scrub the carrots well then grate and put in bowl. Fine slice the green onions and put in bowl. Then add the oil, lime, and salt. Mix well to combine. Massage for about 3 to four minutes until the fibres start to break down and set aside for ½ an hour. 

Squeeze out the excess water, and place in a separate bowl. Add the sesame seeds and mix well. Should be soft and fairly dry. Add the dressing and mix well. Finish with two tbsp extra of the curry mayo, if needed, as the texture needs to be creamy, and mix again very well to combine. Add the nuts and the coriander leaf.