Curried coleslaw is a creamy, crunchy, colorful mix with cilantro, green onions, nuts and raisins mixed in for maximum flavor. It’s great as a fun side dish paired with grilled chicken, burgers or kabobs.
I’m a huge coleslaw fan. I love it as a side dish, in wraps, on burgers, you name it.
And while a standard coleslaw is always welcome, I also sometimes make this easy no-mayo coleslaw or for a fun fiesta type of night, this flavor-packed and loaded Mexican coleslaw. And this Asian coleslaw with ramen noodles brings ALL the crunch.
Also, I love all things curried.
See curried egg salad, curried chicken salad, curried wild rice salad, and curry ground turkey with rice and peas for just a few.
So you can see how the idea for this curried coleslaw came to be.
And oh man, it’s as good as I hoped it would be!
We’ve got a creamy coleslaw with plenty of curry infusion running through it, plus tons of fun mix-ins.
There’s the green onions and cilantro, the juicy golden raisins and the crunchy peanuts (or cashews).
It’s a party in a bowl - and in your mouth!
This fun twist on coleslaw will have everyone coming back for more! And bonus - it’s really pretty, too, so it makes a great addition to a cookout or BBQ party.
OK, let’s get cooking.
Now, I’ve got some notes and substitutions coming up on how to make curry coleslaw. Just tryin’ to be helpful.
If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Notes on making curried coleslaw:
- The recipe calls for a bag of coleslaw, but you could certainly chop your own cabbage if you prefer. You’ll need about 5-6 cups.
- Also, I love the coleslaw mix with carrots - and especially love a southern style coleslaw that’s super finely chopped - but you can use your favorite.
- You can lighten this up by using a light or reduced-fat mayo and nonfat Greek yogurt. Or go all in with regular mayo and sour cream. Whatever you got!
- Choose peanuts or cashews for the nut in this recipe.
- Also, we love this with golden raisins, but regular raisins are fine, too.
Want a spicy kick? You could add a jalapeño to this coleslaw or add a few dashes of hot sauce to the creamy dressing mixture.
Oh, and just to point out, this can easily be made ahead.
Just wait to add the cilantro, nuts and raisins until you are ready to serve. Mix those in before serving and that way they won’t get soggy in the creamy mixture.
(If you have leftovers, no worries, it’ll still be good for a couple of days. The nuts might lose some crunch though.)
Finally, here are some serving ideas to round out your meal.
What to serve with curried coleslaw:
- This would go great with some grilled chicken, like adobo grilled chicken or a spicy beer marinade chicken.
- Or serve it with some burgers, whether beef, turkey or veggie versions.
- You could also make some kabobs to go with this.
- Serve alongside a Middle Eastern spread of food for something cool and crunchy.
Trust me, you’ll be finding more and more ways to enjoy this! That creamy, crunchy, colorful mix is just so addictive.
I hope you give it a try soon.
Enjoy!
XO,
Kathryn
Curried Coleslaw
Ingredients
For the dressing:
- ⅓ cup mayonnaise (reduced fat is fine)
- ⅓ cup plain nonfat Greek yogurt
- 2 tablespoons curry powder
- 1 tablespoon fresh lime juice
For the coleslaw:
- 1 (14 oz) bag coleslaw mix with carrots
- 3 green onions, sliced (light green and green parts)
- ½ cup chopped fresh cilantro
- ½ cup chopped peanuts or cashews
- ⅓ cup golden raisins
- Salt and pepper, to taste
Instructions
- Make the dressing. Combine the mayonnaise, Greek yogurt, curry powder and lime juice in a small bowl and mix well.
- Add the coleslaw mix and the green onions to a large bowl and stir. Add the dressing and mix well to get everything coated.
- Cover and refrigerate for at least 30 minutes or up to several hours.
- When about ready to serve, add the cilantro, nuts and raisins and stir well to combine. Season to taste with salt and pepper and enjoy!
Notes
Nutrition
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