This week's Food Network summer soiree theme is slaw! Slaw is a staple side dish in the summer, especially when eating fish. However, slaw doesn't have to be the sad, steeping in a pool of mayo, side dish that many think it to be! There are so many variations of slaw that you can make to help jazz up the dish, but in honor of our recent stay in Hawaii, we'll be recreating the Mac Nut Slaw!
Ingredients (makes one large batch)
For the Slaw
-5 cups shredded red and green cabbage
-1 cup shredded carrots
-1 cup diced pineapple (plus extra if you really like pineapple)
-1 red onion, sliced
-1/4 cup chopped cilantro (optional)
-1 jalapeno, seeded and diced (optional)
-3/4 cup toasted and crushed macadamia nuts
For the Slaw Dressing (can cut in half if you like less dressing on your slaw):
-3 tablespoons rice wine vinegar
-3 tablespoons champagne vinegar (optional)
-3 tablespoons soy sauce
-2 tablespoons honey or agave
-1 to 2 tablespoons of freshly grated ginger (add your preferred amount if you like more or less - fresh ginger is much stronger than powdered)
-1/4 cup sesame seed oil
Please note, if you are very short on time, you can always buy a pre-made mix of slaw and then just add the pineapple and mac nuts and make the dressing.
Directions:
In a large blow, toss together all slaw ingredients and set aside.
For the dressing, in a separate bowl, whisk together the first five listed ingredients. Carefully whisk in the oil until the mixture starts to come together and emulsify.
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