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 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.


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

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 medium stalk(s), thinly sliced

Uncooked scallion(s)

¼ cup(s), sliced, green parts only


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


2 Tbsp, roughly chopped


2 Tbsp, 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