Curry Coleslaw Recipes

CURRY COLESLAW

Steps:

• In a large bowl, mix the cabbage, green onions, peas, and peanuts.
• In a separate bowl, mix the sour cream, mayonnaise, vinegar, curry powder, ginger, and cayenne pepper. Toss with the slaw to coat. Cover and refrigerate until serving.

BACON CURRY COLESLAW

Steps:

• Combine mayonnaise, vinegar, sugar and curry powder. Cover and chill.
• Combine cabbage, raisins and green onions: cover and chill.
• Just before serving, combine cabbage mixture, bacon and peanuts in a bowl.
• Add the mayonnaise mixture to this and toss well to coat.

CURRIED COLESLAW WITH GREEN ONIONS AND CURRANTS

Steps:

• Whisk mayonnaise, lime juice, and curry powder in large bowl to blend. Add cabbage, carrots, green onions, currants, and jalapeño and toss to blend. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover and refrigerate. Toss before serving.)

CURRIED COLESLAW

Steps:

• Whisk mayo and lime juice and curry powder in a large bowl.
• Add remaining ingredients, and toss to combine.

CURRY COLESLAW

Steps:

• Trim the cabbage, removing and discarding any damaged parts, and shred it on a slicer or by cutting it into thin slices with a sharp knife. (You should have 8 to 9 lightly packed cups of cabbage.) Shred the carrots. (You should have 1 1/2 lightly packed cups of carrots.)
• In a bowl large enough to hold the finished coleslaw, mix together the mayonnaise, vinegar, sugar, salt, poppy seeds, Tabasco and curry powder. Add the cabbage and carrots, and mix well. Serve immediately, or cover and refrigerate. The coleslaw will keep for up to one day.

CURRY COLESLAW

Steps:

• In a large bowl, mix cabbage, onions and peas.
• In a separate bowl, mix sour cream, mayonnaise, vinegar, curry powder, ginger, and cayenne pepper.
• Toss with the slaw to coat.
• Cover and refrigerate.