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Curry Coleslaw

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.

  • Total Time: 10 minutes
  • Yield: 8 servings 1x


  • 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


  1. Make The Dressing: In a small mixing bowl add the mayo, curry powder, salt, pepper, and vinegar. Mix with a spoon until well combined.
  2. Mix It Up: Transfer the bag of coleslaw mix to a large mixing bowl. Add the dressing and mix well untile evenly coated.
  3. 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.
  4. 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.


  • 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.
  • Author: Ashley McCrary
  • Prep Time: 10 minutes
  • Category: Side Dish
  • Cuisine: American
  • Diet: Gluten Free

Keywords: Curry Coleslaw, Coleslaw, keto coleslaw, curry slaw