Lime & Poppy Seed Slaw With Curry Leaf Oil From Ottolenghi Test Kitchen
Food52
Photo by Elena Heatherwick
- Serves
- 6 as a side
- Prep Time
- 25 Minutes
- Cook Time
- 40 Minutes
Eat this zingy slaw al fresco, with a spicy vindaloo alongside—though it’s also just as great on its own. Doubling up the turmeric cashews won’t hurt either; they’re super-duper special and will keep for up to a week in a sealed container (though we doubt they’ll last that long).
Make it your own:
– Play with the nuts. Blanched peanuts or almonds would work just as well here!
– Make the slaw with different cabbages, kohlrabi, and other crunchy veggies.
– Leave out the curry leaves if you can't find them and stir some fresh herbs into the oil instead.
Ingredients
Slaw
- 1 green cabbage (1 pound, 14 ounces / 850 grams), core removed and head finely sliced (73/4 cups/700g)
- 1 to 2 carrots (6 1/3 ounces / 180 grams), peeled, halved crosswise, then thinly sliced and julienned
- 1 red onion (4 1/2 ounces / 120 grams), halved and very thinly sliced
- 3/4 cup (15 grams) cilantro leaves, with some stems attached
- 1/4 cup (5 grams) mint leaves
- Kosher salt and freshly ground black pepper, to taste
Turmeric Cashews, Curry Leaf Oil & Lime Dressing
- Turmeric Cashews
- 2 tablespoon light brown sugar
- 2 teaspoon extra-virgin olive oil
- 3/4 teaspoon ground turmeric
- 1 1/3 cup (200 grams) roasted and salted cashews
- 2 teaspoon whole cumin seeds
- Curry Leaf Oil
- 1 thinly sliced Fresno chile (2 tablespoons / 10 grams)
- 3 tablespoon extra-virgin olive oil
- 20 fresh curry leaves (from about 2 sprigs)
- Lime Dressing
- 5 tablespoon (70 milliliters) freshly squeezed lime juice (from about 4 limes)
- 2 teaspoon Dijon mustard
- 2 garlic cloves, minced
- 1 tablespoon poppy seeds
- 1/4 teaspoon kosher salt, plus more to taste
- 5 tablespoon extra-virgin olive oil
Featured Video
Recipe excerpted with permission fromOttolenghi Test Kitchen: Shelf Love by Noor Murad and Yotam Ottolenghi, published by Clarkson Potter © 2021.
Directions
Instructions
- Step 1
Preheat the oven to 350°F. Line a medium baking sheet with parchment paper.
- Step 2
Make the turmeric cashews. Put the sugar, oil, turmeric, and 2 tablespoons of water into a small saucepan. Bring to a boil on medium heat, stirring often, then add the cashews and cumin. Cook for another 3 to 4 minutes, stirring constantly, until the seeds and nuts are coated in a sticky glaze. Transfer to the prepared baking sheet, using a spatula to spread the nuts out. Bake for 14 minutes, stirring once halfway, until golden. Set aside to cool completely.
- Step 3
Make the curry leaf oil by putting the chile and oil into a small frying pan. Place it on medium heat and cook for 7 minutes, or until the chile starts to develop a shine, then add the curry leaves and cook for 2 to 3 minutes more, stirring often, until the leaves turn translucent. Transfer to a bowl and set aside.
- Step 4
Make the dressing by putting the lime juice, mustard, garlic, poppy seeds, and ¼ teaspoon of salt into a small bowl and whisking to combine. Slowly drizzle in the olive oil, whisking continuously until incorporated.
- Step 5
In a large bowl, combine the cabbage, carrots, onion, ½ teaspoon of salt, and a good grind of pepper. Pour in the dressing, mixing well to combine, and let soften slightly, about 15 minutes. Fold in the cilantro and mint, then transfer to a large serving platter. Drizzle the curry leaf oil all over and sprinkle with a handful of the turmeric cashews, serving the rest in a bowl alongside, to munch on.