Photo of Curried carrot slaw by WW

Curried carrot slaw

Total Time
30 min
30 min
Sweet, tangy, crunchy, and creamy, this dynamic slaw has it all with the extra addition of almonds, raisins, and celery. The curry powder adds a depth of flavour and a beautiful yellow colour and the yogurt helps to round out the heat. You can easily shred carrots with the shredding disc of a food processor or with a box grater. You can also buy already grated carrots at most markets.


Plain fat free Greek yogurt

1 cup(s)

Maple syrup

2 tbsp(s)

Apple cider vinegar

2 tbsp(s)

Curry powder

2 tsp(s)

Garlic clove(s)

2 clove(s), large, grated

Kosher salt

½ tsp(s), or more to taste

Black pepper

¼ tsp(s), coarsely ground, or to taste

Uncooked carrot(s)

1 pound(s), peeled and shredded (about 3 packed cups)

Fresh apple(s)

2 medium, green, cored and shredded

Uncooked celery

4 stalk(s), medium, thinly sliced

Uncooked scallion(s)

¼ cup(s), sliced, green parts only


¼ cup(s), chopped, plus more for serving


2 tbsp(s), roughly chopped


2 tbsp(s), toasted, crushed


  1. In large serving bowl, whisk yogurt, maple syrup, vinegar, curry powder, garlic, salt, and black pepper. Add carrots, apples, celery, scallions, 1⁄4 cup cilantro, and raisins and toss to coat. Season to taste with salt and black pepper. Cover and refrigerate for up to 1 day. Before serving, garnish slaw with almonds and more cilantro.
  2. Serving size: 1⁄2 cup