Join Yotam Ottolenghi as he shares a refreshing poppy seed slaw with fried tofu. This recipe comes from the new OTK Shelf Love cookbook and is a dish all about layers of different flavors. A bit of heat from the chiles, the sweetness of the cashews, and a hint of coolness from the mint, make this salad incredibly satisfying. GET THE RECIPE ►► https://f52.co/3fddFB2

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VIDEO CHAPTERS
00:00:00 Intro
00:02:24 All the Toppings
00:07:40 Assemble the Slaw
00:10:27 Build your Plate
00:12:46 Now Enjoy

PREP TIME: 25 minutes
COOK TIME: 40 minutes
SERVES: 6 as a side

INGREDIENTS

Slaw
1 green cabbage (1 pound, 14 ounces / 850 grams), core removed, and head finely sliced (73/4 cups/700g)
1 to 2 carrots (6 1/3 ounces / 180 grams), peeled, halved crosswise, then thinly sliced and julienned
1 red onion (4 1/2 ounces / 120 grams), halved and very thinly sliced
3/4 cup (15 grams) cilantro leaves, with some stems attached
1/4 cup (5 grams) mint leaves
Kosher salt and freshly ground black pepper, to taste

Turmeric Cashews, Curry Leaf Oil & Lime Dressing

Turmeric Cashews
2 tablespoons light brown sugar
2 teaspoons extra-virgin olive oil
3/4 teaspoon ground turmeric
1 1/3 cups (200 grams) roasted and salted cashews
2 teaspoons whole cumin seeds

Curry Leaf Oil
1 thinly sliced Fresno chile (2 tablespoons / 10 grams)
3 tablespoons extra-virgin olive oil
20 fresh curry leaves (from about 2 sprigs)

Lime Dressing
5 tablespoons (70 milliliters) freshly squeezed lime juice (from about 4 limes)
2 teaspoons Dijon mustard
2 garlic cloves, minced
1 tablespoon poppy seeds
1/4 teaspoon kosher salt, plus more to taste
5 tablespoons extra-virgin olive oil

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