Curry Coleslaw

5 from 4 votes
Jump to RecipeSave to FavoritesPrint

This post may contain affiliate links. Please read our disclosure policy.

When I think of home, I think of my Grandma’s Curry Coleslaw. Growing up, my grandmamma (Sue Sue) would always make this side dish. When I eat it, I get all the “warm feels” of family. This is now a staple in my own kitchen side dish in my kitchen. When I make it, love feels my heart and all of those special memories of my grandma standing in her kitchen wearing her apron and a big smile come crashing back.

an overhead photo of a large bowl filled with curry coleslaw and topped with sliced almonds.
A photo of all the ingredients for the curry coleslaw, mayo, coleslaw mix, vinegar, salt, pepper, curry powder.

Ingredient Notes

Coleslaw Mix: I use a 14 oz bag of classic coleslaw mix. However, if you don’t want to use a bag of coleslaw, feel free to sub 6 cups of chopped cabbage and 1/3 cup of shredded carrots. 

Toasted Sliced Almonds: Adds the perfect salty crunch to this coleslaw.

Mayo: I love making my own homemade may. It really does make such a difference. If you are in a hurry

Rice Vinegar: Adds a tangy bite and it thins out the mayo to coat the cabbage evenly. If you don’t have rice vinegar you can also use apple cider vinegar, rice vinegar, or red wine vinegar.

Salt/Pepper: I use 1 teaspoon of salt and a 1/2 teaspoon of black pepper. Be sure to season as desired, more or less.

process shot and step by step for the curry colseslaw

Recipe Variations:

Lightened Up Version: If you are needing to lighten up this salad, simply swap Greek yogurt for the mayo.

Dairy-Free: Use either a vegan mayo or my homemade dairy-free mayo.

Vegan: Simply swap the regular mayo for your favorite vegan mayo.

How To Make Curry Coleslaw

  • Make The Dressing: In a small mixing bowl add the mayo, curry powder, salt, pepper, and vinegar. Mix with a spoon until well combined.
  • Mix It Up: Transfer the bag of coleslaw mix to a large mixing bowl. Add the dressing and mix well until evenly coated.
  • Toast The Almonds: Add a small skillet over medium heat. Add in the sliced almonds and cook until warm and toasted. About 2-3 minutes. Make sure to keep a close eye on them so they don’t burn.
  • Serve or Store: Serve immediately or store in the fridge for up to 3 days. The nuts may become soggy. Feel free to toast up some more almonds to add on top before serving leftovers. 
a close up shot of the creamy coleslaw mix

What Pairs With Curry Coleslaw

When I think of this salad, I think of a warm spring or summer BBQ. However, you can use this simple and easy coleslaw anytime throughout the year. Whether it be a BBQ or even a simple weeknight family meal, this salad is sure to hit the spot. Below are my favorite pairings.

  • BBQ: Think all things off straight the grill: Hot dogs, ribs, pork shoulder, and hamburgers. For a quick meal, I love picking up the pre-cooked shredded pork from Sam’s Club or Costco. Simply heat up and serve on top of the coleslaw.
  • Chicken: Grilled, baked, or roasted chicken.
  • Chicken Wings: Baked, grilled, or air-fried wings.
  • Fish: Salmon, trout, cod, or mahi-mahi.
curry coleslaw on a plate with shredded pork and BBQ sauce over the top.

FAQs

Can this curry coleslaw be made vegan?

Simply swap the regular mayo for your favorite vegan mayo.

Is this coleslaw Whole30 compliant?

If you use my homemade mayo or other compliant mayo brands, then yes, this is Whole30 compliant.

Is shredded cabbage the same thing as coleslaw mix?

For the most part. If you buy a bag at the store, it usually consists of cabbage and carrots. For a 14 oz bag, I would sub 6 cups of chopped cabbage and 1/3 cup of shredded carrots.

How long does coleslaw last in the fridge?

3-5 days if stored in an airtight container in the fridge.

Want More Side Dishes?

Curry Coleslaw

By: Ashley McCrary
5 from 4 votes
This Curry Coleslaw was a staple in my grandmother’s kitchen and I’m keeping the tradition alive in my own. Crunchy cabbage, carrots, mayo, curry powder, salt/pepper with a splash of rice vinegar pairs perfectly with pulled pork, grilled chicken, burgers, and kabobs.
Prep Time: 10 minutes
Servings: 8 servings

Ingredients  

  • 1 14 oz bag coleslaw mix with carrots
  • 1 cup mayo
  • 1 teaspoon curry powder
  • 1 teaspoon coarse salt
  • 1/2 teaspoon pepper
  • 1 tablespoon rice vinegar
  • 1/4 cup sliced almonds

Instructions 

  • Make The Dressing: In a small mixing bowl add the mayo, curry powder, salt, pepper, and vinegar. Mix with a spoon until well combined.
  • Mix It Up: Transfer the bag of coleslaw mix to a large mixing bowl. Add the dressing and mix well untile evenly coated.
  • Toast The Almonds: Add a small skillet over medium heat. Add in the sliced almonds and cook until warm and toasted. About 2-3 minutes. Make sure to keep a close eye on them so they don’t burn.
  • Serve or Store: Serve immediately or store in an airtight container in the fridge for up to 3-5 days. The nuts may become soggy. Feel free to toast up some more almonds to add on top before serving leftovers.

Notes

  • Rice Vinegar: If you don't have rice vinegar you can also use apple cider vinegar, rice vinegar, or red wine vinegar.
  • Coleslaw Mix Alternative: If you don't want to use a bag of coleslaw, feel free to sub 6 cups of chopped cabbage and 1/3 cup of shredded carrots.
  • Homemade Mayo: Click here for my homemade mayo.

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @myusername or tag #myhashtag!

About Me

Mother, wife, cookbook author, recipe creator an open book

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

View More Delicious Recipes

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




14 Comments

  1. Looks lovely and I love your page and blog. Can I just confirm if that is curry powder or cumin you use? Thanks, Liz, London

  2. Anything with curry- SIGN.ME.UP. Looks fantastic! Quick question- how much mayo? The recipe looks like it says 1/2 cup, but the directions say 1 cup….

    Thanks so much!

  3. 5 stars
    This has become such an absolute staple in my house. Such an easy quick side to go with BBQ when trying to stay on track. It’s just one of those things I will NEVER get tired of.

  4. 5 stars
    The first time I made this my husband (and I too) was skeptical, but after a few bites, “I’ve never liked coleslaw, but this, this stuff is dynamite!!” Needless to say, we have been converted and will likely never eat it differently, unless you give us another variation! So good with your homemade mayo as the base, love it!!!

    1. Thanks so much for your kind words Ashley. My grandmother Sue Sue was a curry lover. She taught me to love it as much as she did. So glad you have a hubby/wife recipe that you love;-)

  5. I love curry and have this recipe on my menu to try! I don’t see the amount of almonds listed in the ingredients-is it just added to taste, or what is the suggested amount? Also, do you use 1/2 or 1 cup mayo per bag of coleslaw? Thanks!

    1. Hi Rachel,
      I usually just add almonds to preference. I personally love many in mine!! The more crunch the better for me:-) Its really up to you. I usually start off slowly with the mayo at 1/2 cup and add more as needed. Some like a drier coleslaw with crunch and others like it creamy. It’s certainly your choice. Thank you for the questions and interest in the recipe. Hope this helps. Happy Eating!!