← 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

the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
lidias-italy Lidia's Italy
by Lidia Bastianich
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
mom-a-licious Mom-a-Licious
by Domenica Catelli
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
Already a member? Click here to Log In
close

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 Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?