Nigella Asian Slaw

Nigella Asian Slaw is made with red cabbage, spring onions, red peppers, yellow pepper, orange pepper, red chilli, fresh coriander, pineapple juice, limes, sea salt flakes, toasted sesame oil, and maple syrup. This delicious Nigella Asian Slaw recipe creates a tasty salad that takes about 15 minutes to prepare and can serve up to 6 people.

Ingredients Needed:

• 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 Asian Slaw:

1. Shred the Cabbage: Shred the red cabbage thinly and place it in the largest bowl you have, or a large saucepan for easier mixing later.
2. Slice the Spring Onions: Cut the spring onions into batons and then slice each baton thinly lengthwise. Add them to the cabbage.
3. Slice the Peppers: Cut the red, yellow, and orange peppers into very thin slices, then add them to the bowl with the cabbage and spring onions.
4. Chop the Chilli and Coriander: Finely chop the red chilli and the coriander (both stalks and leaves). Add the chopped chilli and all but a tablespoon of the coriander to the cabbage bowl.
5. Make the Dressing: In a bowl or measuring jug, mix the pineapple juice, the zest and juice of 1 lime, and the juice of half of the second lime. Sprinkle in the salt, add the sesame oil and maple syrup, and whisk together.Combine: Pour the dressing over the prepared vegetables and toss to mix. Let the slaw stand for at least 15 minutes and up to 2 hours before serving.
6. Serve: Before serving, sprinkle the reserved tablespoon of chopped coriander over the finished slaw.

Recipe Tips

• 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.

How To Store Leftovers

Let the leftover Asian Slaw cool until it reaches room temperature. Then, put it in an airtight container and store it in the fridge. It will stay fresh for up to 2 days.

Nutrition Facts

Serving Size: 1 serving (approximately 151g)

• Calories: 145
• Total Fat: 10g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 557mg
• Potassium: 333mg
• Total Carbohydrate: 13g
• Dietary Fiber: 3g
• Sugars: 8g
• Protein: 2g

Try More Nigella Lawson Recipes:

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