This recipe is from the book Simply Nigella by Nigella Lawson!
1 red cabbage, halved
4 fat or 6 skinny spring onions, trimmed
2 red peppers, membranes and seeds removed
1 yellow pepper, membranes and seeds removed
1 orange pepper, membranes and seeds removed
1 fresh red chili, de-seeded
large bunch fresh coriander
1 cup pineapple juice, from a carton
2 limes, preferably unwaxed
1 1/2 tablespoons sea salt flakes, or to taste
2 teaspoons toasted sesame oil
2 teaspoons maple syrup
- Shred the cabbage thinly and put into the largest bowl you have. It may be easier to use a huge saucepan as you need to toss all the ingredients together later, and even my largest mixing bowl isn’t big enough.
- Slice the spring onions into batons and then cut each baton into thin slices lengthways, so that you, again, have shreds. Add to the cabbage.
- Cut the peppers into very thin slices. Add to the cabbage and spring onions.
- Finely chop the red chili, and do the same with the coriander—stalks and leaves.
- Add the chili and all but a tablespoon of the chopped coriander to the cabbage bowl.
- In a bowl or measuring jug, mix together the pineapple juice, the zest and juice of 1 lime, and the juice of half of the second.
- Sprinkle in the salt, add the sesame oil and maple syrup, and whisk together before pouring over the prepared vegetables.
- Toss to mix, then leave to stand for at least 15 minutes, and up to 2 hours, before serving. Sprinkle the reserved tablespoonful of chopped coriander over the finished slaw.
Refrigerate leftovers in a covered container straightaway. Will keep in fridge for up to 3 days, though the vegetables will soften as they stand.
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