Curry Coleslaw
- Total Time
- 10 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- 1small cabbage or ½ large cabbage head (1¾ pounds)
- 2carrots (6 ounces), peeled
- ½cup mayonnaise
- ¼cup cider vinegar
- 2tablespoons sugar
- 1½teaspoons salt
- 2teaspoons poppy seeds
- ½teaspoon Tabasco sauce
- 1½teaspoons curry powder
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
169 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 9 grams polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 1 gram protein; 152 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
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 1½ lightly packed cups of carrots.)
- Step 2
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.
Private Notes
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Cooking Notes
K
A great make ahead pot luck dish - easily doubled or tripled. Bag the shredded vegetables, jar the dressing and mix at the party. I adjust the sugar according to the sweetness of my mayonnaise and increased the curry according to the freshness (or lack of) mine. Being served with lamb sandwiches for Super Bowl.
Ldb
had some leftover fresh dill-finely chopped and added. WOW! was also out of two ingredients and subbed Aleppo pepper and red wine vinegar. perhaps a little sweeter than usual but really loved the Aleppo kick!
Christina
This is an absolutely wonderful recipe - easy and delicious. The combination of curry and tabasco is surprising, but so dang tasty. Cabbage is good for you and we've been making great headway routinely eating it over the years, mostly thanks to this recipe.
Cathy
I love Jacques Pepin. He constantly shows us that cooking doesn’t have to be complicated. This recipe is a great demonstration of that. This became our ‘go to’ coleslaw recipe this summer. Sometimes with tweaks, mostly not, depending on what’s in the fridge. Simple and tasty is a great combination!
Paul214
I am from, and still live in, Texas and have had a lot of coleslaw in my lifetime. I was a bit curious about the curry and Tabasco. I made this using a 14 oz. bag of "Coleslaw Mix" (cabbage and carrots). Honestly, this is the best coleslaw I've ever had and this will probably be the only recipe I will ever make. It is great by itself, but it would be wonderful on fish tacos or burgers. The curry and Tabasco are not overpowering, but lend a perfect accompaniment to the other ingredients.
Betsy
Great coleslaw, I'll forever make it this way. Curry and Tabasco flavors are really interesting but not overwhelming. I made it mostly as written except I used a bit less Tabasco. Wasn't sure how hot it would be and my family doesn't like things too spicy. I think the original quantity would be fine.
cshellyg
I changed it up by substituting champagne vinegar for the cider vinegar and instead of poppyseeds and sugar I added some caraway seeds.
Paul214
So, you didn't make the recipe.
Kim
I used plain yogurt instead of mayonnaise and skipped the hot sauce. Will definitely make again!
K
A great make ahead pot luck dish - easily doubled or tripled. Bag the shredded vegetables, jar the dressing and mix at the party. I adjust the sugar according to the sweetness of my mayonnaise and increased the curry according to the freshness (or lack of) mine. Being served with lamb sandwiches for Super Bowl.
Sada
The hot sauce and curry added makes it! I also added Kolrabi
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