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.
Servings: 8 servings
Equipment
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.