Curry Coleslaw
Published Apr 19, 2022 Updated Jul 11, 2023
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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.
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.
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.
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.
FAQs
Simply swap the regular mayo for your favorite vegan mayo.
If you use my homemade mayo or other compliant mayo brands, then yes, this is Whole30 compliant.
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.
3-5 days if stored in an airtight container in the fridge.
Want More Side Dishes?
- Garden Fresh Tomato Cucumber Salad
- Southern Green Beans
- Tomato Hasselback Caprese Salad
- Mediterranean Greek Salad
Curry Coleslaw
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.
Equipment
Nutrition information is automatically calculated, so should only be used as an approximation.
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
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!
It is a 1/2 cup. Just changed it…so sorry !
My absolute fav! I can never make coleslaw without curry after making it this way a year or so ago!
This makes my heart so happy. Who would have thought that curry could make such a great difference? XO
Love! Perfect with the bbq sheet pan recipe!
Thank you.
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.
Thank you so much!
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!!!
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;-)
This is such a fun twist on classic coleslaw. It’s easy and flavourful! Has become one of my go-to sides!!
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!
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!!