A few days before the festive season, we watched the Simply Nigella Christmas Special on the ABC. One of the dishes Nigella prepared in that episode very much appealed to the both of us. It was a sweet and sour vegetable slaw, sans mayonnaise - an ingredient my Peter refuses to eat unless it's in the dressing I make for prawn cocktails. I loved the vibrancy of the vegetable combination in this salad, and thought the recipe would be a keeper, but the results were even more delicious than I had imagined. This is my adaptation of the dish, cobbled together from the ingredients list Peter scribbled down as we watched the show. You'll find Nigella preparing the slaw here at around the 30-minute mark. I added some crunchy snow peas, omitted the spring onions and coriander, and replaced them with chives and parsley, both of which are flourishing in my kitchen garden. I also used less sesame oil (a drizzle instead of Nigella's long, slow trickle). Less is more with sesame oil, methinks, as it is quite rich. Enjoy, and please remember to smile cheerily as you toss the "colourful jumble of ingredients" together. ツ SWEET AND SOUR SUMMER SLAW Half a large red cabbage 1 large red capsicum (bell pepper) 1 large yellow capsicum (bell pepper) 1 small green or orange capsicum (bell pepper) 8-10 snow peas 1 tablespoon parsley sprigs, finely chopped 1 tablespoon chives, chopped 1 bird’s eye chilli, finely chopped Dressing: 1 cup pineapple juice zest and juice of 1-2 limes a drizzle of sesame oil, to taste 2 tablespoons maple syrup sea salt, to season Slice the cabbage into thin shreds and transfer to a mesh colander. Rinse the cabbage under gently running water and then allow it to drain thoroughly. Meanwhile, cut the capsicums in half, remove and discard the stem, seed core and white pith. Slice the capsicum flesh into thin strips. Top and tail the snow peas, then slice into thin strips. Combine the shredded cabbage and capsicum in a large serving bowl with the snow pea strips, parsley, chives and chilli. Mix the slaw together with your hands. Combine the pineapple juice, lime juice and zest, sesame oil and maple syrup in a small jug. Taste the dressing after whisking and adjust with a little extra pineapple juice for a sweeter flavour. Mix together and season to taste with salt. Pour the dressing over the prepared slaw, cover and refrigerate before serving (anywhere from an hour to several hours). Any leftovers can be kept for the following day. This quantity will serve 6-8. Tell me dear readers, do you enjoy red cabbage and mayonnaise? And what about sesame oil? Is it an ingredient you use often?
19 Comments
Lizzy
16/1/2017 05:45:38 pm
Hello lovely Mandy, you too xx
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Lizzy
16/1/2017 05:44:19 pm
Thanks, David.
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This certainly has a Christmassy look to it, although I agree with you - a long trickle of sesame oil would be way overwhelming in anything. It is a strong flavour.
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Lizzy
16/1/2017 05:45:17 pm
Doesn't it ever, Amanda. This dish went down very well with the extended family on Christmas Eve and I have made it again since, a couple of times. Peter hates mayo with a passion... even the home made one.
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16/1/2017 05:38:36 pm
This slaw looks equally as delicious but a huge cry easier than Susur Lee's 19 Ingredient Slaw or Singapore Slaw. It is also sweet and sour and hits all the notes. But sadly, there are so many ingredients that you cannot make a small amount, you have to make a batch and then you are eating the slaw all week, which is not optimal. Yours looks so much more practical.
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Eha
16/1/2017 07:20:38 pm
Have JUST made a promise to myself to try and meet you in the next twelvemonth at long last ! Methinks we would not be bored one with the other :) ! Liz, I have been waiting with abated breath to repost the very same recipe for ages!! Saw the same show, felt very much the same way - altho' I am not really a 'Nigella girl' I loved the whole menu [was it mutton for the main course protein, wrapped in foil with molasses all around it?] I think the dressing is fabulous and the ingredients gutsy . . .
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16/1/2017 08:29:01 pm
I don't think I've ever had either pineapple juice or maple syrup in a slaw, much less combined. Such an interesting idea! This looks really flavorful. And SO colorful. Thanks!
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16/1/2017 09:12:32 pm
This sounds interesting. I don't think I'd gravitate towards this dish but then again I love mayonnaise slaws!
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16/1/2017 09:47:02 pm
Love the sweet 'n sour twist, and this is so colourful!
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16/1/2017 10:58:15 pm
I'm not a huge fan of pineapple juice but I do enjoy sesame oil. A great addition to a slaw recipe so will try something similar next time.
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16/1/2017 10:58:30 pm
Pineapple juice and maple syrup make a nice combination, I have to try it. I like the drizzle of sesame oil, that gives it an Asian flavor.
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18/1/2017 01:50:54 am
I love this colorful slaw, so perfect for a warm summer day!
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23/1/2017 09:56:03 am
The dressing sounds great made with the pineapple juice…I'm sure the slaw was delicious.
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25/1/2017 09:29:48 pm
Liz, I just took a long overdue, belated tour of your musings after arriving home from choir rehearsal. (Fun, but slightly painful -- practice, not your blog! After an hour and then some on the piano bench, it was exactly the tonic I needed.
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31/1/2017 09:17:12 pm
What a bright & colourful summer slaw Liz. I never would have thought about using pineapple juice in a dressing and now it's got me drooling. Pinned for later reference :)
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Cooking and writing have been a lifelong passion. Join me as I share with you my favourite recipes; postcards and morsels from my travels; conversations with cookery writers and chefs; and news on food, cookbooks and cooking. - Liz Posmyk
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