6 tablespoons lime juice
1 lemongrass stalk, chopped into small
3 tbsp maple syrup
2 tbsp toasted sesame oil
1 tsp soy sauce
1/4 tsp chile flakes
4 tbsp light olive oil or sunflower oil
1 1/4 cups macadamia nuts
2 tsp butter
2 tbsp sugar
1/2 tsp salt
1/2 tsp chile flakes
7 inner leaves of Savoy cabbage (6 ounces, total), finely shredded
1/2 red cabbage (10 oz), finely shredded
1 mango, cut into thin strips
1 papaya, cut into strips
1 fresh red chile, seeded and finely sliced
1/4 cup mint, leaves picked and roughly
1 1/2 cups cilantro, leaves picked and roughly chopped
To make the dressing. Place all the ingredients, except the oil, in a small saucepan and reduce over high heat for 5 to 10 minutes, or until thick and syrupy. Remove from the heat. Once cooled down, strain the sauce into a bowl and add the oil. Put aside for later.
Place the macadamias in a frying pan over medium heat and dry-
roast for a few minutes, stirring occasionally, until they are lightly colored on all sides. Add the butter. When it has melted add the sugar, salt and chile flakes. Use a wooden spoon to stir constantly to coat the nuts in the sugar as it caramelizes. Watch carefully as it will only take 1 to 2 minutes and the sugar can burn quickly. Turn out onto a sheet of parchment paper. Cool the nuts, then roughly chop them.
Place the shredded cabbages in a large mixing bowl with the rest of the salad ingredients, including the nuts. Add the dressing and toss together. Taste and add more salt if you need it before serving.