Creamy Curry Coleslaw

by Marcie // July 5, 2021 (updated 3/4/24)

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This Curry Coleslaw recipe is a blend of crunchy cabbage, chewy golden raisins, and tender cashews tossed in a delicious curried coleslaw dressing. It’s the perfect side dish for any occasion!

Bowl of coleslaw on a wooden cutting board

Coleslaw is one of my very favorite side dishes, but it wasn’t always that way. The watery versions that I encountered in my childhood left a lasting impression, so it was years before I developed a love for it.

I created a coleslaw dressing recipe that made all the difference for me. It’s sweet, tangy, and ultra creamy without being gloppy. It’s a must in my classic coleslaw recipe and fennel and apple slaw. 🙂

This Curry Coleslaw is made with a crunchy cabbage blend, roasted cashews, crisp celery, chewy golden raisins, plus fresh green onion and cilantro.

The dressing is sweet and tangy, with some curry powder for a warm, unexpected flavor. I wouldn’t say this coleslaw tastes overpoweringly of curry, but rather tastes like it has that extra “something” that will have everyone coming back for more.

The dressing is the perfect complement to the ingredients in this recipe, and the entire slaw is utterly addictive.

Table of Contents

Why you’ll love this recipe

This curried coleslaw recipe is packed with addictive crunchy, chewy textures, sweet and savory flavors, and is tossed in a creamy dressing.
It’s an easy side dish that’s customizable with what you have on hand.
It’s extremely versatile! It’s great for lunch or perfect as a side dish with whatever you may be serving.
This recipe is gluten-free and dairy-free, and it can be made vegan by using a vegan mayo.

Recipe ingredients

This recipe has a myriad of textures in every bite between the crisp cabbage, crunchy celery, chewy golden raisins, and buttery cashews.

I tossed it all with my favorite coleslaw dressing, spiked with a little curry powder. The warm flavor complements the sweet and savory ingredients perfectly!

Overhead view of curry coleslaw with cashews and golden raisins

Cabbage blend. I love the gorgeous coleslaw blend that I picked up at Whole Foods Market. It includes green and purple cabbage along with shredded carrot, but you can use your favorite. You can see cabbage recipes post, which includes how to cut cabbage if you prefer to make your own blend, but purchasing a coleslaw blend is a huge timesaver!
Golden raisins. The golden raisins have a sweeter flavor than regular raisins, and add nice color to this curried slaw. Feel free to substitute with your favorite dried fruit.
Green onion. Use both the white and green parts of the onion to add a delicate onion flavor to the coleslaw.
Mayonnaise. Adds richness and creaminess to the coleslaw dressing. You may also use your favorite vegan mayo.
White balsamic vinegar. May be substituted with white, white wine, apple cider, or even rice wine vinegars, just don’t use balsamic or red wine as their flavors are too strong.
Maple syrup. Pure maple syrup is my sweetener of choice for its delicious flavor, but feel free to use your favorite sweetener.
Cashews. The cashews may be substituted with your favorite nuts or seeds.
Cilantro. Not a fan of cilantro? Simply substitute with your favorite freshly chopped herbs or omit altogether.

See the recipe card below for the full list of ingredients and quantities.

How to make this recipe

If you’ve never made coleslaw with curry powder before, you’ll love the depth of flavor and warmth the blend of spices adds to this popular potluck side.

Pro tip: The coleslaw mixture and creamy dressing can both be prepared in advance. Wait to add the dressing until you’re ready to serve.

See the recipe card below for full instructions.

Make the coleslaw. Place the cabbage blend, celery, green onion, cashews, golden raisins, and cilantro leaves in a large bowl and set aside.
Make the dressing. Place the mayo, vinegar, maple syrup, curry powder, and salt and pepper in a medium bowl and whisk to combine.
Toss to combine. Pour in enough dressing to coat the cabbage and toss gently.

Curried coleslaw dressing pouring over bowl of coleslaw

Recipe FAQs

Can coleslaw be prepared in advance?

You may assemble the dry coleslaw mixture and prepare the creamy dressing in advance, but refrigerate them in separate containers until ready to serve to prevent the curry coleslaw from becoming soggy.

What makes coleslaw watery?

The salt in the dressing draws the moisture out of the cabbage and makes the dish become watery over time.

To prevent this from happening, wait to dress the coleslaw until you’re ready to serve. Then, eat the slaw within 2 to 3 days of preparing it.

How long does coleslaw last?

Once the coleslaw has been tossed in the dressing, it should be eaten within 2-3 days.

However, the cabbage will begin soften once it’s coated in the dressing, so it’s best enjoyed the day that it’s made.

Serving suggestions

Pair this creamy coleslaw with summer mains like grilled burgers or grilled bbq chicken.
Serve it with game day favorites like slow cooker bbq pulled chicken and Instant Pot pulled pork.
Make a quick weeknight dinner by pairing the slaw with salmon cakes or air fryer chicken thighs.
It’s great paired with summer sides like grilled corn, air fryer potato skins, and air fryer sweet potato fries.

Recipe notes

I used an organic coleslaw blend from Whole Foods Market. Feel free to use any combination of slaw mixes or pre-chopped cabbage that you desire.
This coleslaw recipe may be made up to a few hours in advance, but bear in mind that the cabbage will soften once it is combined with the dressing.
Leftover slaw will keep for 2-3 days in the refrigerator.
Leftover dressing should be stored in an airtight container and used within 2 weeks.

Curry coleslaw in a white bowl with dressing in a jar

More easy coleslaw recipes you’ll love

Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram