Nigella’s Asian Slaw is made with red cabbage, peppers, spring onions, red chilli, coriander, pineapple juice, limes, salt, sesame oil, and maple syrup, creating a refreshing dish that takes 30 minutes to prepare!
Try More Nigella Lawson Recipes:
💜 Why You’ll Love This Asian Slaw Recipe:
- Fresh and Crunchy: This slaw combines a variety of crisp vegetables like cabbage, peppers, and spring onions for a satisfying crunch in every bite.
- Zesty Dressing: The tangy pineapple-lime dressing, with a hint of maple syrup, adds a refreshing and slightly sweet flavor that complements the vegetables perfectly.
- Quick Preparation: With simple chopping and a speedy mix, this slaw is quick and easy to prepare, making it a great choice for busy days.
- Versatile: Whether served as a side dish, a light main course, or a topping for sandwiches, this slaw is adaptable to many meals and occasions.
❓ What Is Nigella’s Asian Slaw Recipe?
Nigella’s Asian Slaw combines shredded cabbage, peppers, spring onions, red chilli, and a zesty pineapple-lime dressing, topped with fresh coriander.
🥬 Nigella Asian Slaw Ingredients
- 1 red cabbage (approx. 800g/1lb 12oz), halved
- 4 fat or 6 skinny spring onions, trimmed
- 2 red peppers, membranes, and seeds removed
- 1 yellow pepper, membranes and seeds removed
- 1 orange pepper, membranes and seeds removed
- 1 red chilli, seeds removed
- large bunch (approx. 100g/3½oz) fresh coriander
- 250ml/9fl oz pineapple juice, from a carton
- 2 limes, preferably unwaxed
- 1½ tbsp sea salt flakes, or to taste
- 2 tsp toasted sesame oil
- 2 tsp maple syrup
🥗 How To Make Nigella Asian Slaw
- Shred cabbage thinly and place in a large bowl or saucepan.
- Slice spring onions into batons, then into thin slices lengthways. Add to cabbage.
- Cut peppers into very thin slices. Add to cabbage and spring onions.
- Finely chop red chilli and coriander (stalks and leaves). Add to the bowl, reserving 1 tablespoon of coriander.
- Mix pineapple juice, zest, and juice of 1 lime, juice of half of the second lime, salt, sesame oil, and maple syrup in a bowl or measuring jug.
- Pour dressing over vegetables and toss to mix.
- Leave to stand for at least 15 minutes, up to 2 hours.
- Sprinkle reserved coriander over the slaw before serving.
💭 Recipe Tips
- Shred Cabbage Thinly: To achieve the best texture and flavor, make sure to shred the cabbage as thinly as possible. Thin shreds absorb the dressing better and offer a pleasant crunch.
- Allow to Marinate: After mixing the slaw with the dressing, let it sit for at least 15 minutes. This marinating time helps the flavors to blend and the vegetables to soften slightly, enhancing the overall taste.
- Adjust Salt to Taste: Sea salt flakes can vary in saltiness, so start with the amount recommended and taste the slaw. You can always add more if needed, but it’s easier to add than to fix an over-salted dish.
- Use Fresh Lime Juice: For the brightest, most vibrant flavor, use freshly squeezed lime juice. It enhances the tangy elements of the dressing much better than bottled lime juice.
🧆 What To Serve With Asian Slaw?
Serve Asian Slaw with Courgette Pasta, Lamb Kofta, Quick Chilli, Chicken Tray Bake, Sweet Potato Mac And Cheese, Mackerel Pasta, and Black Pudding Meatballs.
🎚 How To Store Leftovers Asian Slaw?
- In The Fridge: Store leftover Asian slaw in an airtight container for up to 5 days.
- In The Freezer: It is not recommended to freeze leftover Asian slaw, as it may become soggy upon thawing.
FAQs
What is the dressing made of in Asian slaw?
Asian slaw dressing is made of pineapple juice, lime juice, sea salt, toasted sesame oil, and maple syrup.
How do you keep Asian slaw from getting watery?
To prevent watery Asian slaw, mix in a tablespoon of salt per head of cabbage, letting it sit to draw moisture.
How far in advance should you dress Asian slaw?
You can dress Asian slaw up to 1 day ahead; just keep it refrigerated to maintain its freshness and crunch.
Why is my Asian slaw bland?
Your Asian slaw may be bland if you neglect to add enough spices or seasoning, which enhances flavor and depth.
Try More Nigella Lawson Recipes:
Nigella Asian Slaw Nutrition Facts
Amount Per Serving
- Calories 163
- Total Fat 10g
- Saturated Fat 0.9g
- Trans Fat 0.2g
- Sodium 920mg
- Potassium 428.8mg
- Total Carbohydrates 17g
- Dietary Fiber 3.7g
- Sugars 9.5g
- Protein 3.4g
Nigella Asian Slaw
Description
Nigella Asian Slaw is made with red cabbage, peppers, spring onions, red chilli, coriander, pineapple juice, limes, salt, sesame oil, and maple syrup, creating a refreshing dish that takes 30 minutes to prepare!
Ingredients
Instructions
- Shred cabbage thinly and place in a large bowl or saucepan.
- Slice spring onions into batons, then into thin slices lengthways. Add to cabbage.
- Cut peppers into very thin slices. Add to cabbage and spring onions.
- Finely chop red chilli and coriander (stalks and leaves). Add to the bowl, reserving 1 tablespoon of coriander.
- Mix pineapple juice, zest, and juice of 1 lime, juice of half of the second lime, salt, sesame oil, and maple syrup in a bowl or measuring jug.
- Pour dressing over vegetables and toss to mix.
- Leave to stand for at least 15 minutes, up to 2 hours.
- Sprinkle reserved coriander over the slaw before serving.
Notes
- Shred Cabbage Thinly: To achieve the best texture and flavor, make sure to shred the cabbage as thinly as possible. Thin shreds absorb the dressing better and offer a pleasant crunch.
Allow to Marinate: After mixing the slaw with the dressing, let it sit for at least 15 minutes. This marinating time helps the flavors to blend and the vegetables to soften slightly, enhancing the overall taste.
Adjust Salt to Taste: Sea salt flakes can vary in saltiness, so start with the amount recommended and taste the slaw. You can always add more if needed, but it’s easier to add than to fix an over-salted dish.
Use Fresh Lime Juice: For the brightest, most vibrant flavor, use freshly squeezed lime juice. It enhances the tangy elements of the dressing much better than bottled lime juice.