Coleslaw is one of my favorite summer sides because it’s cool and refreshing and it can be served alongside practically anything. I like to pair it with standard BBQ dishes but it also goes well as a topping on tacos or stuffed inside of sandwiches. Classic coleslaw is usually made with a bunch of mayo but I prefer to use a vinegar base instead, resulting in a tangy, crunchy salad.
To add a spin on an old time recipe, I added some curry spices to make this a bit more flavorful. I also included raisins, red peppers, and onions, as these are typically used in curry dishes. This coleslaw contains a ton of turmeric for inflammation and the raw, cruciferous cabbage has detoxing properties, making it a healthy and delicious addition to your plate.
To add a spin on an old time recipe, I added some curry spices to make this a bit more flavorful. I also included raisins, red peppers, and onions, as these are typically used in curry dishes. This coleslaw contains a ton of turmeric for inflammation and the raw, cruciferous cabbage has detoxing properties, making it a healthy and delicious addition to your plate.
YIELDS
6–8 servings
PREP TIME
COOK TIME
TOTAL TIME
- 4 cups shredded green cabbage
- 4 cups shredded carrots
- 1 cup raisins
- 1 1/2 cup diced red peppers
- 1 1/2 cup diced red onion
- 1/2 cup diced scallions
- 3 tbsp apple cider vinegar
- 3 tbsp olive oil
- juice from 1/2 lime
- 2 tbsp dijon mustard
- 1 1/2 tbsp honey
- 1 1/2 tbsp curry powder
- 1/2 tbsp ground turmeric
- 1 tsp ground coriander
- to taste salt & pepper
Directions
1. Toss the shredded cabbage, carrots, raisins, red pepper, onion, and scallion, together in a bowl. Set aside.
2. In a small bowl, whisk together the vinegar, oil, lime juice, mustard, honey, and spices.
3. Pour the dressing over the coleslaw and toss to coat well. Add salt and pepper to taste.
4. Keep refrigerated until serving.
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Photo: Lauren Sacerdote
