Lime & Poppy Seed Slaw with Curry Leaf Oil

food52.com

JBHL

subheading: Slaw:

1 green cabbage (1 pound, 14 ounces / 850 grams), core removed and head finely sliced (7¾ cups/700g)

1 to 2 carrots (6 ⅓ ounces / 180 grams), peeled, halved crosswise, then thinly sliced and julienned

1 red onion (4 ½ ounces / 120 grams), halved and very thinly sliced

¾ cup (15 grams) cilantro leaves, with some stems attached

¼ cup (5 grams) mint leaves

Kosher salt and freshly ground black pepper, to taste

subheading: Turmeric Cashews, Curry Leaf Oil & Lime Dressing:

subheading: Turmeric Cashews:

2 tablespoons light brown sugar

2 teaspoons extra-virgin olive oil

¾ teaspoon ground turmeric

1 ⅓ cups (200 grams) roasted and salted cashews

2 teaspoons whole cumin seeds

subheading: 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)

subheading: 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

¼ teaspoon kosher salt, plus more to taste

5 tablespoons extra-virgin olive oil

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