← Back to Search Results
Rainbow Slaw with Curried Yogurt Dressing

Photo by: Joseph De Leo
Comments: 0
 

Recipe

I often make this spicy slaw to serve with grilled seafood or meats. It's equally good the following day with leftover grilled dishes for lunch or a light dinner.

Yield: SIX SERVINGS

Ingredients

  • ½ small head green or Savoy cabbage (about ¾ pound)
  • ½ small head red cabbage (about ¾ pound)
  • 2 teaspoons salt
  • 2 medium carrots, peeled and ends trimmed
  • 2 teaspoons top-quality curry powder, preferably Sun brand Madras-style

Curried yogurt dressing:

  • 1 cup plain yogurt
  • 1½ tablespoons minced fresh ginger
  • ½ tablespoon minced garlic
  • 1 teaspoon Dijon mustard
  • ¼ cup light cream
  • ¼ teaspoon salt, or to taste
  • ¼ teaspoon freshly ground black pepper

  • 1½ cups raisins

Directions

FIRST Remove the tough outer leaves from the cabbage and cut each in half. Cut out the core. Separate and stack the leaves together and cut into fine julienne strips. (You should have about 12 cups.) Put in a bowl, sprinkle in the salt, toss lightly, and cover with a plate with a heavy pot on top. Let sit for about 1 hour and drain in a colander. Grate the carrots.

SECOND Heat a small, heavy skillet until hot. Put the curry powder in the pan and stir with a wooden spoon over medium-low heat until the curry powder is very fragrant. Scrape out onto a plate to cool.

THIRD To make the Curried Yogurt Dressing, put the yogurt in a mixing bowl and add the curry powder and the remaining ingredients of the dressing, whisking lightly after each addition. Taste and adjust the seasoning if necessary.

FOURTH Put the drained cabbage, carrots, and raisins in a bowl. Pour in the dressing and toss lightly to coat. Cover with plastic wrap and refrigerate for at least 1 hour, tossing occasionally. Serve.

Notes

Dr. Jim Duke, an expert on herbs, eats coleslaw often, since recent research shows it may prevent colon cancer, which runs in his family.

Ayurvedic doctors believe that white cabbage removes toxins from the body.


© 2005 Nina Simonds
 

Nutritional Information

Nutrients per serving (% daily value)

213kcal (11%)
130mg (13%)
52mg (86%)
281mcg RAE (9%)
691mg
47mg
5g
28g
5g
41g
19mg (6%)
953mg (40%)
3g (16%)
5g (8%)
2mg (9%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
nigella-express Nigella Express
by Nigella Lawson
lucid-food Lucid Food
by Louisa Shafia
amor-y-tacos Amor Y Tacos
by Deborah Schneider
new-american-table New American Table
by Marcus Samuelsson
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
good-to-the-grain Good to the Grain
by Kim Boyce
flavor Flavor
by Rocco DiSpirito
mexican-everyday Mexican Everyday
by Rick Bayless
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?