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Lime and poppy seed slaw with curry leaf oil

Crunchy cabbage and carrot, brightened with lime and poppy
Curry leaf oil brings a warm, herby depth you can taste
Gold turmeric cashews add salty crunch to every forkful

side dish ⏱ 35 min 270 kcal / portion 28.0 g carbs / portion (estimated) vegetarian glutenmustardtree nuts 🔗 Original source

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Lime and poppy seed slaw with curry leaf oil
v5 · rb0e705f985 20260727Z1751 208 ml olive oil 🔥 preheat oven to 160°C fan and line a baking tray with parchment 🍳 ⏱ 1-2 min make turmeric cashews: boil light soft brown sugar, olive oil, ground turmeric, and water, then add cashews and cumin and cook 3-4 min until coated 🔥 ⏱ 14 min spread turmeric cashews on the tray and bake, stirring once halfway, until golden ⏳ cool turmeric cashews completely 🍳 ⏱ 7 min make curry leaf oil: cook red chilli in olive oil until glossy, then add curry leaves and cook 2-3 min until leaves turn translucent ⏳ transfer curry leaf oil to a bowl and set aside 🌀 make lime dressing: whisk lime juice, dijon mustard, garlic, poppy seeds, and 1/4 tsp salt; slowly drizzle in olive oil, whisking continuously until incorporated 🌀 in a large bowl, combine shredded cabbage, carrots, onion, salt, and a good grind of black pepper 🌀 pour over lime dressing and mix well to combine ⏱ 15 min leave slaw to soften slightly 🌀 fold in coriander leaves and mint leaves 🍽 transfer slaw to a large serving platter 🍽 drizzle curry leaf oil all over the slaw ⏳ sprinkle turmeric cashews over the slaw and serve the rest in a bowl alongside Lime Poppy Slaw 🥗 30 g light soft brown sugar 17.5 g ground turmeric 200 g cashew 6 g cumin seed 10 g red chilli 20 pieces curry leaf 70 ml lime juice 8 g dijon mustard 2 pieces garlic clove 1 g poppy seed 1 g salt 700 g white cabbage 180 g carrot 120 g red onion salt to taste black pepper to taste 15 g coriander leaf 5 g mint leaf light soft brown sugar, ground turmeric, cashew, cumin seed 88 ml turmeric cashews, 1.0 turmeric cashews, turmeric cashews red chilli, curry leaf 45 ml curry leaf oil, the curry leaf oil 75 ml lime dressing, the dressing coriander leaf, mint leaf
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Preparation steps

  1. preheat oven to 160°C fan and line a baking tray with parchment
  2. make turmeric cashews: boil light soft brown sugar, olive oil, ground turmeric, and water for 1-2 min, then add cashews and cumin and cook 3-4 min until coated
  3. spread turmeric cashews on the tray and bake 14 min, stirring once halfway, until golden
  4. cool turmeric cashews completely
  5. make curry leaf oil: cook red chilli in olive oil 7 min until glossy, then add curry leaves and cook 2-3 min until leaves turn translucent
  6. transfer curry leaf oil to a bowl and set aside
  7. make lime dressing: whisk lime juice, dijon mustard, garlic, poppy seeds, and 1/4 tsp salt; slowly drizzle in olive oil, whisking continuously until incorporated
  8. in a large bowl, combine shredded cabbage, carrots, onion, salt, and a good grind of black pepper
  9. pour over lime dressing and mix well to combine
  10. leave slaw to soften slightly for about 15 minutes
  11. fold in coriander leaves and mint leaves
  12. transfer slaw to a large serving platter
  13. drizzle curry leaf oil all over the slaw
  14. sprinkle turmeric cashews over the slaw and serve the rest in a bowl alongside

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