There are certain recipes that have a way of finding their way into your cooking routine, becoming familiar old friends that you go back to time and again. For me, one of those is Nigella Lawson’s Asian Slaw. You know, there are dishes that are just easy to love, and this one is the perfect balance of crunchy, fresh, and light, with a little zing from its Asian-inspired dressing. It’s the kind of slaw that doesn’t feel like a side dish-it feels like something you could eat all on its own, any time of the day.
I first tried making it on a lazy summer afternoon, when I was craving something vibrant and colorful but didn’t want to turn the kitchen into a disaster zone. The simplicity of it is a bit deceptive, though. What starts as just a few basic ingredients comes together in such a beautifully unexpected way. It has a freshness that you can feel with every bite, yet it’s hearty enough to keep you coming back for more. As soon as I tasted it, I knew this was something I would want to make again.
If you’ve ever been curious about the charm of Nigella Lawson’s cooking style, this slaw is the perfect introduction. It’s a testament to her knack for elevating simple ingredients into something that feels both effortless and indulgent at the same time. So, let’s break it down and dive into how you can make this flavorful Asian slaw yourself.
Nigella Lawson’s Asian Slaw Recipe
This recipe isn’t about complex techniques or obscure ingredients. In fact, it’s one of those dishes that you can throw together in just a few minutes, making it an ideal choice when you want something quick but don’t want to sacrifice taste. I remember the first time I read the recipe-so simple, yet so promising. It was a hot summer day, and I was looking for something that would cool me down, but also have that burst of flavor that only a good slaw can give.
What I love most about Nigella’s Asian Slaw is how it strikes a balance between the crisp freshness of raw vegetables and the bold, tangy flavors of Asian-inspired dressings. The dressing itself, made with a mix of soy sauce, rice vinegar, and sesame oil, is the heart and soul of this dish. The vegetables, mostly cabbage, carrots, and a few other bits and pieces, provide a satisfying crunch that keeps each bite interesting. It’s a slaw that doesn’t just accompany the meal-it enhances it.
Ingredient List
When I first gathered the ingredients for this slaw, I was a little surprised by how accessible everything was. You don’t need to go hunting down any exotic ingredients, which is always a plus. Here’s what you’ll need to make Nigella Lawson’s Asian Slaw:
- Cabbage: Typically, a green cabbage works best. It’s light, crunchy, and holds up well to the dressing.
- Carrots: Fresh, grated carrots add sweetness and texture to balance the savory flavors of the dressing.
- Spring onions (green onions): They bring a mild onion flavor with a little bite, perfect for cutting through the richness of the dressing.
- Fresh coriander (cilantro): A handful of cilantro adds a refreshing, herby element that ties everything together.
- Sesame seeds: Toasted sesame seeds add a nutty crunch and a hint of depth.
- Chili: Optional, but I always throw in a small red chili for a bit of heat-just enough to make things interesting.
For the dressing, the ingredients are as simple as they come:
- Soy sauce: You want a good-quality soy sauce to give that umami kick.
- Rice vinegar: It’s tangy without being overpowering, giving the slaw that refreshing acidity.
- Sesame oil: A few drops of sesame oil go a long way, giving the dressing its signature depth.
- Honey: Just a touch of sweetness to balance the vinegar’s sharpness.
- Lime: Fresh lime juice, for that zesty finish.
How To Make Nigella Lawson’s Asian Slaw?
The beauty of this slaw lies in how quickly everything comes together. There’s no need for any intricate techniques or elaborate steps-just simple, hands-on prep.
- Prepare the Vegetables: Start by slicing the cabbage into thin strips. The finer the shred, the better, as it will soak up more of the dressing and provide a better texture. Grate the carrots-again, the finer the better. Chop the spring onions and fresh coriander roughly, and if you’re using chili, slice it thinly.
- Toast the Sesame Seeds: If you haven’t already got toasted sesame seeds, throw them in a dry pan and toast them over medium heat for a few minutes until they’re golden brown. This step adds an extra layer of flavor, so don’t skip it.
- Make the Dressing: In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, and lime juice. Taste as you go. If you like it a bit sweeter, add more honey; if you prefer a more tangy slaw, a touch more vinegar won’t hurt. It’s all about balancing those flavors until it sings.
- Toss Everything Together: Once the veggies are prepped and the dressing is ready, combine everything in a large bowl. Pour the dressing over the veggies and toss them well so everything is coated evenly. Sprinkle with the toasted sesame seeds and add the chopped chili, if using.
- Let it Sit (Optional): While Nigella doesn’t insist on letting it sit, I recommend allowing the slaw to marinate in the fridge for about 30 minutes. This allows the flavors to meld and gives the cabbage a chance to soften just a bit while still keeping that satisfying crunch.
Things I Learned
The first time I made this slaw, I was a little unsure if the flavors would come together. I mean, the ingredients seemed so simple, and I’d never been a huge slaw person before. But once I tasted it, I was hooked. It was one of those dishes where I immediately thought, Why haven’t I been making this all along?
One of the main things I’ve learned with this recipe is how essential it is to get the balance right. The soy sauce, sesame oil, and honey all play off each other so beautifully, but if you go too heavy on one, it can throw off the entire dish. So, tasting and adjusting as you go is key to getting the flavors spot-on.
Also, the crunch of the cabbage is critical. If you slice it too thick, it won’t have that satisfying snap. I used to think cabbage was a bit too tough for slaw, but with this recipe, it becomes the perfect vessel to carry the punch of that dressing. The freshness of the vegetables plays off the rich, salty dressing in such a balanced way that it makes you appreciate how something so simple can taste so good.
Finally, I discovered that this slaw is incredibly versatile. I’ve swapped out the cabbage for other greens, added in different herbs, and even turned it into a topping for grilled chicken or fish. You can make it your own based on what you have available, and it still holds up beautifully.