Nigella Asian Slaw Recipe

This refreshing Nigella Asian Slaw is made with crunchy red cabbage, colorful bell peppers, spring onions, pineapple juice, and fresh limes. The result is a bright and zesty slaw with a perfect balance of sweet and tangy flavors, making it a fantastic side dish. It’s perfect for a summer potluck or alongside grilled meats and serves a large crowd.

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
• 1 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

1. Shred the cabbage. Using a sharp knife or mandoline, thinly shred the red cabbage and place it into the largest mixing bowl you have, or even a large saucepan.
2. Prepare the spring onions. Slice the spring onions into batons and then cut each baton into thin shreds lengthwise. Add them to the bowl with the cabbage.
3. Slice the peppers. Cut the red, yellow, and orange peppers into very thin slices and add them to the bowl.
4. Chop the aromatics. Finely chop the red chilli and the coriander (both stalks and leaves). Add the chilli and all but one tablespoon of the coriander to the vegetable mixture.
5. Make the dressing. In a separate bowl or measuring jug, whisk together the pineapple juice, the zest and juice of one lime, and the juice of half of the second lime. Add the sea salt, toasted sesame oil, and maple syrup, and whisk until combined.
6. Combine and rest the slaw. Pour the dressing over the shredded vegetables. Toss everything together thoroughly to ensure it’s well-coated. Let the slaw stand for at least 15 minutes (and up to 2 hours) before serving. This allows the cabbage to soften slightly and absorb the flavors. Sprinkle the remaining coriander over the top just before serving.

Recipe Tips

• Shred Uniformly: For the best texture, try to slice all the vegetables as thinly and uniformly as possible. A mandoline slicer can make this job quick and easy, but a sharp chef’s knife works perfectly well.
• Use a Very Large Bowl: As Nigella suggests, you need a huge bowl for this recipe. Tossing the ingredients without making a mess is much easier when you have plenty of room to work.
• Don’t Skip the Resting Time: Letting the slaw sit for at least 15 minutes is a crucial step. This process, called maceration, allows the salt in the dressing to draw moisture from the cabbage, making it more tender and flavorful.
• Taste and Adjust: Before pouring the dressing over the vegetables, give it a taste. You can easily adjust the flavor by adding a little more lime juice for tartness, maple syrup for sweetness, or salt to enhance all the flavors.

What To Serve Asian Slaw

This vibrant Asian Slaw is incredibly versatile. It’s a perfect topping for pulled pork sandwiches, fish tacos, or spicy burgers. Serve it as a side dish at a barbecue with grilled chicken, steak, or ribs. It also pairs wonderfully with satay skewers or as part of a larger spread of Asian-inspired dishes.

How To Store Asian Slaw Leftovers

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. The slaw will soften the longer it sits but will still be delicious.
• Freeze: Freezing is not recommended. The fresh vegetables will become watery and lose their signature crunch upon thawing.

Nigella Asian Slaw Nutrition Facts

• Calories: 95 kcal
• Total Fat: 1.5g
• Saturated Fat: 0.2g
• Cholesterol: 0mg
• Sodium: 450mg
• Total Carbohydrate: 20g
• Dietary Fiber: 4g
• Sugars: 14g
• Protein: 2g

Frequently Asked Questions

• Can I use a different type of cabbage? Yes, while red cabbage provides a beautiful color and crunch, you could also use Napa cabbage or Savoy cabbage. Napa cabbage is more tender and will soften more quickly in the dressing.
• How can I adjust the spice level? This recipe uses one red chilli with the seeds removed, giving it a very mild warmth. If you prefer more heat, you can leave some or all of the seeds in, or add a second chilli. For no heat at all, simply omit the chilli.
• Can I prepare this slaw ahead of time? Absolutely. You can chop all the vegetables and store them in an airtight container in the fridge for up to a day. The dressing can also be made ahead and stored separately. Combine them 15-30 minutes before you plan to serve.
• Is there a substitute for maple syrup? Yes, you can substitute the maple syrup with an equal amount of honey or agave nectar if you prefer. Each will add a slightly different character to the dressing’s sweetness.

Try More Nigella Lawson Recipes:

• Nigella Salt And Vinegar Potatoes
• Nigella Mackerel Pate
• Nigella Chicken Shawarma
• Nigella Yorkshire Pudding
• Nigella Parmesan Biscuits

Nigella Asian Slaw

Author: Clara Bennett Cuisine:British Courses:Salads

Difficulty:BeginnerPrep time: 15 minutesCook time: minutesRest time: 15 minutesTotal time: 30 minutesServings:4 servingsCalories:145 kcal Best Season:Summer

Description

This refreshing Nigella Asian Slaw features thinly shredded red cabbage, colorful peppers, and spring onions tossed in a bright and tangy dressing made from pineapple juice, lime, sesame oil, and maple syrup. It’s a crunchy, healthy, and incredibly flavorful side dish perfect for any occasion.

Ingredients

• 1 large red cabbage, shredded
  
• 4-6 spring onions, shredded
  
• 3 mixed-color bell peppers, thinly sliced
  
• 1 red chilli, finely chopped
  
• 1 large bunch fresh coriander, chopped
  
• 250ml pineapple juice
  
• 2 limes, zested and juiced
  
• 1½ tbsp sea salt flakes
  
• 2 tsp toasted sesame oil
  
• 2 tsp maple syrup

Instructions

1. Combine the vegetables: In a very large bowl, combine the shredded cabbage, spring onions, and sliced peppers.
   
2. Add the aromatics: Add the chopped chilli and most of the chopped coriander to the bowl.
   
3. Make the dressing: In a separate jug, whisk together the pineapple juice, lime zest and juice, sea salt, toasted sesame oil, and maple syrup.
   
4. Toss and serve: Pour the dressing over the vegetables and toss everything thoroughly. Let the slaw stand for at least 15 minutes to allow the flavors to meld, then serve topped with the remaining coriander.

Notes

• Use Fresh Ingredients: Always choose fresh vegetables and herbs for the best flavor and crunch. Wilting or old vegetables can make the slaw soggy and less appealing.
• Let It Rest: After mixing the slaw with the dressing, let it sit for at least 15 minutes. This allows the flavors to blend together and the cabbage to soften slightly.
• Adjust Seasoning: Taste the slaw before serving and adjust the seasoning. You can add more lime juice for tanginess or extra salt to enhance the flavors.
• Keep It Cool: If preparing in advance, store the slaw in the fridge until ready to serve. This keeps it fresh and crisp.
• Add Crunch: For extra texture, consider adding toasted nuts or seeds, like sesame seeds or peanuts, just before serving. This adds a delightful crunch to the dish.

Keywords:Nigella Asian Slaw