Lime and poppy seed slaw with curry leaf oil from Ottolenghi Test Kitchen - Shelf Love (page 92) by Yotam Ottolenghi and Noor Murad

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Spicy pulled pork vindaloo

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • RCL on May 28, 2026

    Everyone loved it! Actually enjoyed the oil and thought the curry leaves added a nice texture. Used about 2/3 of the total amount of cabbage called for but was perfect for us. Served with chicken tikka kebabs, cucumber and a mini naan

  • Schooffiecooks on March 27, 2026

    We loved the dressing and the nuts from this recipe, but together with the cabbage it was kinda oke.

  • zoelaz on February 06, 2026

    skipped the curry leaf oil but followed the rest as directed, very good, the nuts really make the dish

  • Silver.bird22 on May 02, 2025

    Really good in tacos. Makes a lot.

  • dinnermints on April 03, 2022

    Hm. I asked a friend to make this for an Ottolenghi-central dinner, and of the three dishes we made, this was the least flavorful. It did need more salt, which none of us clocked until after dinner; that would have made a difference. The lime didn't come through so much. Maybe I'd try making this again; not sure. The cashews were fabulous.

  • joneshayley on January 28, 2022

    Made without the curry leaf oil and I don’t think it detracted overall. It is a fabulous slaw- zingy and fresh dressing, herby and the nuts add crunch sweet spicy balance. I love it.

  • aargle on December 01, 2021

    A very nice slaw but more fiddly than most other recipes I’ve tried. We couldn’t really taste the curry leaves however it went beautifully with the spicy pulled pork vindaloo.

  • DFarnham on November 15, 2021

    We really liked this recipe. I generally like mayo-based slaws, but this one had lots of flavor. I confess to cheating and grabbing a couple bags of prepared slaw mix as I was short on time. I had fresh curry leaves and a fairly large fresno so my curry leaf oil was crazy-spicy and added a great kick. The nuts are a must. Made this a side for the spicy vindaloo pork (a must!). Definite repeat.

  • PiaOC on October 14, 2021

    Agree with KarinaFrancis re the curry leaf oil not adding much by way of flavour but the leaves themselves added a different crunch and texture. We loved this slaw accompanied by chicken schnitzel but could easily eat as a main meal or with some potatoes. The tumeric cashews were amazing (my yellowed fingertips are witness).

  • KarinaFrancis on October 10, 2021

    A nice, tangy slaw which I generally prefer to the mayonnaise version. The curry leaf oil doesn’t bring much to the party, but the cashews are fantastic. I’m so glad that when I halved the recipe I made the full quantity of nuts!

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