Lime and Poppyseed Slaw – Ottolenghi

I think you all know by now I am a complete glutton for an Ottolenghi Cookbook. In the last days of lockdown the latest book, Ottolenghi Test Kitchen, Shelf Love arrived. The book is meant to help you use the things you have in the cupboard...the one caveat I would put on that is...if your cupboard is the home of all the spices you have collected because of your other Ottolenghi books. I did take my eye off the cashews ...so a little more charred than need be, but no surprises .. the flavours are delicious ..just add a bit of Barra on the side!

Lime and poppy seed slaw with curry leaf oil (pictured above)
The zingy dressing makes this a great side for the spicy vindaloo, but it’s also a wonderful standalone dish. If you’re short on time, use regular salted cashews or peanuts instead of the turmeric cashews. They are pretty special, though, so it won’t hurt to double the amounts here – they keep in a sealed container for up to a week.

Prep 25 min
Cook 40 min
Serves 8

1 white cabbage (850g), finely shredded
1-2 carrots (180g), peeled, cut in half widthways, then thinly sliced and julienned
1 red onion (120g), peeled, halved and very thinly sliced
15g coriander leaves, with some stalks attached
5g mint leaves, picked

For the turmeric cashews
2 tbsp light soft brown sugar
2½ tsp olive oil
¾ tsp turmeric
200g roasted and salted cashews
2 tsp cumin seeds

For the curry leaf oil
1 red chilli, thinly sliced seeds and all
3 tbsp olive oil
2 stems fresh curry leaves (ie, about 20 leaves)

For the lime dressing
70ml lime juice (ie, from about 4 limes)
2 tsp dijon mustard
2 garlic cloves, peeled and crushed
1 tbsp poppy seeds
Salt and black pepper
75ml olive oil

Heat the oven to 180C (160C fan)/350F/gas 4. First make the cashews. Put the sugar, oil, turmeric and two tablespoons of water in a small saucepan, bring to a boil on a medium heat, stirring often, then add the cashews and cumin. Cook for three to four minutes more, stirring constantly, until the seeds and nuts are coated in a sticky glaze, then transfer to an oven tray lined with greaseproof paper and spread the nuts out over it. Bake for 14 minutes, stirring once halfway, until golden, then remove and leave to cool completely.

Meanwhile, make the curry leaf oil. Put the chilli and oil in a small frying pan on a medium heat, and cook for seven minutes, or until the chilli starts to develop a shine. Add the curry leaves, cook for two to three minutes more, stirring often, until they turn translucent, then tip into a bowl.

For the dressing, whisk the lime juice, mustard, garlic, poppy seeds and a quarter-teaspoon of salt in a small bowl, then whisk in the oil in a steady drizzle, until incorporated.

In a large bowl, mix the cabbage, carrots, onion, half a teaspoon of salt and a good grind of pepper. Pour over the dressing, mix well to combine, then leave to soften for about 15 minutes. Fold in the herbs, then transfer to a platter. Drizzle the curry leaf oil all over and sprinkle on a third of the turmeric cashews, serving the rest in a bowl alongside.

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