Description

A colourful, crunchy coleslaw combining crisp green and red cabbage with sweet apple, chewy raisins, toasted almonds, and fresh herbs. Everything is coated in a creamy curry dressing made with Greek yogurt, honey, lemon juice, and Dijon mustard for a delicious balance of sweet, tangy, savoury, and gently spiced flavours.

Ingredients

For the Coleslaw

5 cups (450 g) finely shredded green cabbage

1 cup (100 g) finely shredded red cabbage

1 large crisp apple, thinly sliced or julienned

1/2 cup (75 g) raisins

1/3 cup (40 g) sliced almonds, toasted

1/4 cup (25 g) finely chopped fresh parsley

2 tbsp finely chopped green onions

For the Creamy Curry Dressing

1/2 cup (120 g) mayonnaise

1/3 cup (80 g) Greek yogurt

1 1/2 tbsp fresh lemon juice

1 tbsp honey

1 1/2 tsp curry powder

1 tsp Dijon mustard

1/4 tsp garlic powder

1/2 tsp salt

1/4 tsp black pepper

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Instructions

1. Place the sliced almonds in a dry skillet over medium-low heat. Toast for 3–4 minutes, stirring frequently, until lightly golden and fragrant. Transfer to a plate to cool.

2. Add the shredded green cabbage, red cabbage, sliced or julienned apple, fresh parsley, and green onions to a large mixing bowl. Toss gently to combine.

3. Add the raisins and stir gently until evenly distributed.

4. In a small bowl, whisk together the mayonnaise, Greek yogurt, fresh lemon juice, honey, curry powder, Dijon mustard, garlic powder, salt, and black pepper until smooth and evenly coloured.

5. Pour the creamy curry dressing over the cabbage, apple, raisin, and herb mixture. Toss gently until all the vegetables are evenly coated.

6. Fold most of the toasted almonds into the coleslaw, reserving a small handful for garnish.

7. Cover the bowl and refrigerate for at least 20–30 minutes to allow the flavours to come together while keeping the cabbage pleasantly crisp.

8. Just before serving, sprinkle the reserved toasted almonds and a little fresh parsley over the top.

9. Serve chilled alongside grilled chicken, roasted meats, sandwiches, wraps, burgers, or as part of a Mediterranean-inspired meal.

Notes

Use freshly shredded cabbage for the best crunch and colour.

Choose a crisp, firm apple with a sweet-tart flavour such as Honeycrisp, Pink Lady, Fuji, or Granny Smith.

Toast the almonds over moderate heat and stir frequently because sliced almonds can brown quickly.

Chill the coleslaw before serving so the flavours have time to blend.

Reserve some toasted almonds for garnish to keep extra crunch on top.

Toss gradually with the dressing if you prefer a lighter coating.

You can replace some of the mayonnaise with additional Greek yogurt for a lighter, tangier dressing.

Toasted pecans, cashews, or walnuts can be used instead of almonds.

Green cabbage can be used on its own if red cabbage is unavailable.

Store leftovers covered in the refrigerator and enjoy within a few days for the best texture and freshness.

Prep Time: 20 minutes
Cook Time: 5 minutes
Category: Salad
Method: No-Cook
Cuisine: American