Creamy Curry Coleslaw
Creamy Curry Coleslaw is crunchy and addictive with golden raisins, cashews and a delicious curry coleslaw dressing. It's the perfect side dish for picnics and barbecues!
Servings: 6 servings
Calories: 169kcal
Ingredients
For the coleslaw:
- 12 ounces organic cabbage blend
- 1 stalk celery sliced on the bias
- 1 large green onion chopped (both white and green parts)
- 1/2 cup roasted cashew pieces
- 1/2 cup golden raisins
- 1/3 cup cilantro leaves
For the dressing:
- 1/2 cup mayo your favorite variety
- 3 tablespoons apple cider vinegar
- 1 1/2 tablespoons pure maple syrup
- 1/2 teaspoon curry powder add more for additional curry flavor
- salt and freshly ground black pepper to taste
Instructions
- Place the cabbage blend, celery, green onion, cashews, golden raisins, and cilantro leaves in a large bowl and set aside.12 ounces organic cabbage blend, 1 stalk celery, 1 large green onion, 1/2 cup roasted cashew pieces, 1/2 cup golden raisins, 1/3 cup cilantro leaves
- Place the Vegenaise, vinegar, maple syrup, curry powder, and salt and pepper in a medium bowl and whisk to combine.1/2 cup mayo, 3 tablespoons apple cider vinegar, 1 1/2 tablespoons pure maple syrup, 1/2 teaspoon curry powder, salt and freshly ground black pepper
- Pour enough dressing to coat the cabbage and toss gently. Serve and enjoy!
Notes
- Pro tip: I used an organic coleslaw blend for a time saver as it included green and purple cabbage as well as carrot. Feel free to use any combination of slaw mixes or pre-chopped cabbage that you desire.
- This curried 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 up to 2 days in the refrigerator.
Nutrition
Calories: 169kcal | Carbohydrates: 22g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Sodium: 133mg | Fiber: 2g | Sugar: 15g