Curry Slaw
Summary
| Yield | |
|---|---|
| Prep time | 1 hour |
| Recipes | Sides Eating on a Budget |
Description
A far cry from the bland, mayo-based slaw we're all used to, this vibrant and crunchy salad packs an unforgettably warm kick.
Ingredients
| 1⁄2 | cabbage, green (small - cored and thinly sliced) | |
| 1 | carrot (grated) | |
| 2 | Teaspoon | peanut oil |
| 1 1⁄2 | Teaspoon | curry powder |
| 2 | Teaspoon | brown sugar |
| 1 | Tablespoon | rice wine vinegar |
| 2 | Teaspoon | dijon mustard |
| 3 | Tablespoon | olive oil |
| 1 | Tablespoon | lemon juice (fresh) |
| red pepper flakes (to taste, optional) | ||
| salt and pepper (to taste) | ||
| plain yogurt (to taste, optional) |
Instructions
Heat peanut oil in a small skillet over medium-low heat, add curry powder, remove from heat, and set aside to let cool.
Toss the shredded cabbage and carrot with the brown sugar, vinegar, mustard, olive oil, lemon juice, and cooled peanut oil with curry powder. Season with salt and pepper to taste, adding red pepper flakes if desired. If the salad is too spicy for your liking, add ½-1 cup plain yogurt.
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