Curried carrot slaw
1
Points®
Total time: 30 min • Prep: 30 min • Cook: 0 min • Serves: 12 • Difficulty: Easy
Sweet, tangy, crunchy, and creamy, this dynamic slaw has it all with the extra addition of almonds, raisins, and celery. The Jamaican seasoning blend adds depth of flavor and a beautiful yellow color with the extra turmeric, and the yogurt helps to round out the heat. You can find a recipe for our Jamaican curry powder on the WW website if you'd like to make your own. 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.
Ingredients
Plain fat free Greek yogurt
1 cup(s)
Maple syrup
2 Tbsp
Apple cider vinegar
2 Tbsp
Curry powder
2 tsp, Jamaican (see Jamaican Curry Powder recipe in the WW app)
Garlic clove
2 clove(s), grated
Kosher salt
½ tsp, or more to taste
Black pepper
¼ tsp, coarsely growing, or to taste
Carrots
1 pound(s), peeled and shredded (about 3 packed cups)
Apple
2 medium, green, cored and shredded
Celery
4 medium stalk(s), thinly sliced
Scallions
¼ cup(s), chopped or sliced, sliced, green parts only
Cilantro
¼ cup(s), chopped, plus more for serving
Raisins
2 Tbsp, roughly chopped
Almonds (dry-roasted or raw, unsalted, no sugar added)
2 Tbsp, whole, toasted, crushed
Instructions
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
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