Cabbage and Mandarin Orange Winter Slaw
Updated Nov. 13, 2024
- Total Time
- 30 minutes
- Prep Time
- 15 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ⅓cup extra-virgin olive oil
- 8makrut lime leaves (fresh or frozen), central stems removed, leaves roughly chopped
- 1tablespoon coriander seeds
- 2teaspoons cumin seeds
- ½small cabbage, core removed, cut into wedges (about 1 pound)
- 1medium fennel bulb, trimmed and quartered
- 3scallions, trimmed
- 1lime, top and bottom tips trimmed, cut into 4 wedges
- 4mandarin oranges, peeled, segments separated and halved crosswise
- 1cup roughly chopped fresh cilantro leaves
- Fine sea salt
Nutritional analysis per serving (6 servings)
157 calories; 13 grams fat; 2 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 12 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 2 grams protein; 392 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oil in a small saucepan over medium. Set a small heatproof sieve over a small heatproof bowl. Once the oil is hot, add the lime leaves, coriander and cumin and fry for 30 seconds, just until the leaves have turned a dappled dark green and the oil is fragrant. Strain the oil through the sieve and set both the oil and the toasted spice mixture aside to cool to room temperature.
- Step 2
Meanwhile, slice the cabbage, fennel, scallions and limes (skin and all) using the slicer attachment on a food processor, or using a sharp knife to slice as thinly as possible. Transfer the mixture to a large bowl and add the mandarin oranges, cilantro and ½ teaspoon salt.
- Step 3
Add all but 1 teaspoon of the toasted spice mixture to the bowl with the cabbage mixture, along with the cooled oil; mix to combine.
- Step 4
To serve, transfer the cabbage mixture to a large plate, and sprinkle the reserved toasted spices on top.
Private Notes
Comments
Murkat lime leaves (aka lime leaf or kaffir lime) have no substitute. Their flavor is so distinctive but is an acquired taste. It is easy to grow. Order it on line and grow it in a pot so it can be brought in in the winter. That way you will always have fresh. I add it to most Thai recipes even if not called for.
Made this exactly as written in the recipe (lime leaves and all) and here are my take away: * I would leave the lime out of the slaw as it makes the slaw VERY lime-y. It almost over power it * Definitely don't slice the lime (skin & pith) as it is a bit bitter * A better substitute with the lime might be to add just the zest and juice of the lime to wilt the slaw * Slaw is definitely much better the next day. It really needs time for the ingredients to meld together
How would one treat an extra lime to substitute it for Makrut lime leaves in the dressing as Ottolenghi suggests? Slice it up? Squeeze it? Zest it?
Made this twice, mostly as written. But I do recommend crushing the coriander seed vs leaving them whole. And my family enjoyed the added citrus of a small sweet grapefruit. Next time I will have procured the lime leaves and can re assess that addition.
Followed recipe. Kaffir lime leaves are a huge component of the taste profile. I loved this salad. Slicing the lime super thin is important. I would not bother making g this salad if not using kaffir lime leaves.
I didn’t have some of the ingredients so I used the recipe as a jumping off point for making a cabbage salad with what I had. No lime leaves, no fennel…my salad had the gorgeous oil and seeds on red cabbage and slivered kale, plus the scallions, one lime, the mandarins and lots of fresh dill. Different but so good!