Savoy Cabbage Slaw with Papaya & Pomegranate

Yield: 4 med sized servings or two really large ones (double recipe for a crowd).

• organic produce is recommended
• 3 cups savoy cabbage, finely shredded
• 2 cups red cabbage, finely shredded
• 1 cup jicama, julienne sliced
• 1 cup papaya, julienne sliced
• 1 cup pomegranate seeds
• 1 cup raw macadamia nuts, either whole or roughly chopped
• 4 tbsp lime juice
• finely grated zest of one half lime
• 3 tbsp cold pressed extra virgin olive oil, organic preferrably
• 1 ½ tbsp maple syrup
• pinch sea salt
• 1 watermelon radish, julienne cut, optional as garnish

Method

Finely shred cabbages with a sharp knife or a food processor and toss together in large bowl. Julienne (slice in thin slivers) the jicama and the papaya and set aside. Combine lime juice, lime zest, olive oil, maple syrup and sea salt and wisk well to combine. Toss cabbage with dressing, adding the jicama slivers, then carefully folding in the papaya & the pomegranate seeds so as not to crush them. Garnish with watermelon radish and macadamia nuts. Enjoy! This is a wonderful recipe for a crowd as you can make an enormous bowl of it by doubling the recipe and it almost always gets eaten up. I have had the left overs the next day when there’s been some, it’s still tasty but it’s not nearly as crunchee. So remember, if you don’t think the whole lot will be consumed don’t toss it all with the dressing, just toss ½ and then toss more if needed. During the week, it’s also handy to have the cabbage & jicama shredded in the fridge as they keep well for a few days and then just add the papaya & pomegranate and the dressing which will also keep 2-3 days.