Curried carrot slaw
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
Apple cider vinegar
2 clove(s), large, grated
½ tsp(s), or more to taste
¼ tsp(s), coarsely ground, or to taste
1 pound(s), peeled and shredded (about 3 packed cups)
2 medium, green, cored and shredded
4 stalk(s), medium, thinly sliced
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
- 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.
- Serving size: 1⁄2 cup