I first came across Nigella Lawson’s Asian Slaw while scrolling through one of her cookbooks and I have to say, it was one of those recipes that instantly made my stomach rumble. It’s not your typical, bland coleslaw that you might find at a BBQ; this is vibrant, packed with flavor and surprisingly refreshing. Nigella’s Asian Slaw is like a culinary road trip to the East, where the crunchy vegetables meet a tangy, slightly sweet and spicy dressing. It’s a balance of textures and flavors that I hadn’t fully appreciated until I made it myself.
What sets it apart is the use of fresh ingredients-crisp cabbage, carrots and sometimes even bell peppers-tossed with a dressing that blends soy sauce, sesame oil and a touch of honey, creating that umami goodness we all crave. It’s got enough zing to wake up your taste buds but isn’t overwhelmingly spicy or sour. It’s like a beautiful mashup of East meets West, simple yet sophisticated.
This slaw isn’t just a side dish; it can easily steal the spotlight at any meal. I’ve served it alongside grilled chicken, added it to wraps and even thrown it into a Buddha bowl. The versatility is what makes it a keeper in my recipe collection. It’s incredibly quick and easy to make, which, let’s be honest, is something we all need in our kitchen rotation.
Nigella Asian Slaw Recipe
Ingredients Needed
Here’s the beauty of this recipe-Nigella’s Asian Slaw is all about simple, wholesome ingredients that pack a punch. You don’t need anything fancy or hard to find and the freshness of the vegetables is key to making it sing.
- Cabbage: You’ll want to go with a medium-sized green cabbage, finely shredded. It’s crunchy, mild and provides a great base for all the other ingredients. You could also add some purple cabbage for a pop of color if you’re feeling extra.
- Carrots: A couple of large carrots will do, julienned or grated. They bring that sweet crunch that balances out the tangy dressing perfectly.
- Red Bell Pepper: This is optional but I love the addition. The pepper brings a little sweetness and crunch that complements the cabbage and adds a bit of color to the mix.
- Fresh Coriander (Cilantro): I love the fresh, herbaceous kick that coriander adds but I get that not everyone’s on board with this one. If you’re not a fan, you can leave it out or substitute with mint or basil for a different twist.
- Spring Onions (Scallions): A couple of spring onions add a sharp, fresh bite. You can slice them thinly to scatter across the slaw.
For The Dressing
- Soy Sauce: This forms the salty, savory base of the dressing. I’ve used both light and dark soy sauce, depending on what I have on hand. Dark gives a slightly deeper, richer flavor but either works.
- Sesame Oil: This is where the magic happens-sesame oil adds that nutty, toasted depth that is quintessential to the “Asian” slaw experience. I sometimes go a bit heavy-handed with it because it’s just so delicious.
- Honey: A little sweetness to balance out the salty and tangy notes. You could substitute maple syrup or agave if you’re vegan but honey has that subtle floral sweetness that I adore.
- Rice Vinegar: This gives the slaw its characteristic tang. Don’t skimp on this one. it’s the acid that brightens up the whole dish.
- Chili Flakes or Fresh Chili: If you like a little heat, a pinch of chili flakes or a finely chopped fresh chili adds the perfect kick. You can totally adjust this based on your heat tolerance.
- Sesame Seeds: These are often sprinkled on top for an extra crunch and a touch of elegance. They bring that mild, nutty flavor that complements everything else.
Equipment Needed
No need for any special equipment here. just some basic kitchen tools.
- Sharp Knife: I’d recommend a good, sharp knife for the cabbage and carrots. It makes all the difference when you’re aiming for those thin, crunchy ribbons. If you have a mandoline slicer, it’s great for getting those paper-thin slices but I’ve also made this with a regular knife, so don’t worry if you don’t have one.
- Grater: If you’re not into julienning the carrots, a simple box grater works wonders. I’ve even used a food processor when I’m feeling lazy but grating by hand gives you a bit more control over the texture.
- Large Mixing Bowl: You’ll want a big bowl to toss everything together. I like to give the cabbage a little massage with the dressing to soften it up and having a roomy bowl makes it all easier to mix without making a mess.
- Whisk or Fork: For mixing the dressing. Honestly, you can use a fork if you’re short on tools. The goal is just to emulsify the oils and vinegar together.
Instructions To Make Nigella Lawson’s Asian Slaw
- Prep the Veggies: Start by shredding the cabbage. If you’ve got a sharp knife, aim for very fine shreds so that the dressing can coat each piece. Grate or julienne the carrots, slice up the spring onions and chop the bell pepper into thin strips.
- Make the Dressing: In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, honey and chili flakes (if you’re using them). You want to balance the salty, sweet and tangy elements here. Taste as you go. sometimes, I’ll add an extra splash of vinegar for more zing or a dash of honey if it needs sweetness.
- Toss It All Together: Add your cabbage, carrots, pepper and spring onions into the mixing bowl. Pour over the dressing and toss everything together well. I like to massage the dressing into the cabbage, especially if I’m using a firmer cabbage. It helps to soften the cabbage and make it more tender.
- Garnish: Sprinkle with fresh coriander and sesame seeds. You can add more chili if you like things spicy. Give it one last toss and you’re done!
What I Learnt
I’ll be honest, the first time I made this slaw, I was a little hesitant. I thought, “Can something this simple really be that good”? And the answer is yes, yes it can. What I learned from making this recipe over and over again is that the key lies in balance. especially with the dressing. The soy sauce, sesame oil and vinegar create the perfect trio of salty, nutty and tangy flavors. But it’s the honey that takes it to the next level, adding that touch of sweetness that makes it feel almost addictive.
I also discovered that this slaw is surprisingly versatile. It’s great on its own as a light lunch or snack but you can also pair it with just about anything. One of my favorite things to do now is serve it alongside grilled meats and I’ve even had it with sushi on the side. It’s also fantastic in a sandwich, adding a fresh crunch to a more substantial meal.
FAQs
What Makes Nigella Lawson’s Asian Slaw Recipe Unique?
Nigella’s slaw is anything but basic! It’s got this perfect balance of tangy, sweet, and savory, with a dressing that combines soy sauce, lime, sesame oil, and a little bit of sugar. The real kicker though? She adds a handful of fresh herbs like mint and cilantro that really make the flavors pop. It’s like a love letter to freshness!
Can I Make Nigella Lawson’s Asian Slaw Ahead Of Time?
Yes, you totally can! In fact, it gets better if it sits for a little while to let those flavors meld together. But, just a heads up, if you add the dressing too early, it might soften the cabbage too much. Best to dress it right before serving for the crunchiest bite!
Can I Customize Nigella’s Asian Slaw Recipe To Suit Dietary Restrictions?
Definitely! If you’re gluten-free, just swap the soy sauce for tamari. For a vegan twist, you can use a plant-based sugar or even go without the honey if you’re trying to cut it out. The beauty of this slaw is that it’s super versatile, so feel free to play around with what works for you!
