Curry Coleslaw

Curry Coleslaw is a creamy and mildly spicy alternative to the usual coleslaw, with the exotic flavor of curry.
Curry Coleslaw

Curry Coleslaw

by Sue Lau | Palatable Pastime


This is a great alternative to typical buttermilk dressing coleslaw which is a classic southern dish. It has a mildly spicy flavor, not hot at all, with a little sweetness from the raisins and crunch from the almonds and as well, a little bit of tang in the dressing from the kefir.

I think it is perfect for a side at lunch with a turkey sandwich,  great for brown bagging it.

I do hope you enjoy!



Curry Coleslaw

  • Servings: 4-6
  • Difficulty: easy
  • Print

Curry Coleslaw

  • 14 ounces finely shredded green cabbage
  • 1 ounce shredded red cabbage
  • 1/2 medium carrot, shredded
  • 1/4 cup chopped red onion
  • 1/4 cup toasted sliced almonds
  • 1/4 cup golden raisins
  • 1 tablespoon minced fresh parsley (garnish)


  • 1/2 cup mayonnaise
  • 1/2 cup plain lowfat kefir
  • 4 teaspoons mild curry powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon cider vinegar


  1. Toss ingredients for slaw together in a mixing bowl.
  2. Whisk together dressing ingredients and combine with slaw.
  3. Refrigerate before serving.

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Curry Coleslaw

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You might also like:

Amish Hot Bacon Slaw

Kohlrabi and Cabbage Slaw

Lebanese Red Cabbage Salad

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