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
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?
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- Liz Posmyk
NB: I use Australian standard measuring cups and spoons in my recipes.