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Possibly The Best Side Dish Ever: Paleo Curry Coleslaw

Not your mother's coleslaw.

I first created this paleo curry coleslaw dish for an impromptu holiday cookout at a friend’s house. I stopped by the store ON THE WAY to her house, got the ingredients, prepared the recipe and ate it—all within an hour. Talk about easy, right? Plus, it looks like something you’d see on Pinterest or some food blog’s Instagram, so it’s visually appetizing as well. (In other words: Great for parties.)

The key to this creamy slaw is mayo, of course, but it gets a little zing from apple cider vinegar (which, as you may know, boasts some awesome health claims) and a LOT of flavor from the addition of curry. Here’s how to make it.

PALEO CURRY COLESLAW RECIPE

Ingredients

  • 1/4 cup mayo
  • 16 ounce bag of cole slaw mix (Note: I LOVE the broccoli slaw mix that Trader Joe’s sells! But this would be great with any slaw mix.)
  • 1/2-1 tablespoon apple cider vinegar
  • 1-3 teaspoon curry powder, to taste. (I love this one from Teeny Tiny Spice.)
  • 1 green apple, diced
  • salt and pepper, to taste
  • optional toppings: raisins, raw slivered almonds

slaw2

Directions

  1. First, you need to create (or buy) a jar of mayo. I do 1 egg, 1 1/4 cup avocado oil, a pinch of salt and juice from half a lemon for mine. I use an immersion blender in a jar with the ingredients, whizzing away to create creamy mayo goodness. You can find a little bit more detailed instructions here; this version does has an extra ingredient that I don’t find makes too much of difference, however. If possible, refrigerate for a bit to cool.
  2. Combine the package of slaw mix with the diced apple. Spoon in the mayo, a tablespoon at a time, mixing until you’ve reached the creaminess you desire. You may not use the full 1/4 cup.
  3. Next, add a little bit of apple cider vinegar, but be careful not to make the slaw runny. A little bit goes a long way here.
  4. Sprinkle in the curry powder with a pinch of salt and pepper, then mix everything well. I like to add the raisins and almonds to the slaw minutes before serving, because if you let them sit, the raisins will rehydrate and lose their sweetness and texture, and the almonds will lose their crunch.
  5. Serve, and enjoy!

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