• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Recipes
  • Lovely Ideas
  • About
  • Privacy Policy
  • Contact
    • Facebook
    • Instagram
    • Pinterest
She Keeps a Lovely Home
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Lovely Ideas
  • About
  • Privacy Policy
  • Contact
×

Home » All Recipes & Inspiration » Curried Coleslaw

Curried Coleslaw

Published: Aug 7, 2023 by Genevieve Morrison · This post may contain affiliate links

Jump to Recipe Print Recipe
Curried coleslaw in a bowl beside flowers.

Looking to jazz up your coleslaw? This easy, curried coleslaw is original in every way! It’s made with crunchy carrot and fennel, instead of cabbage, and offers a uniquely-spiced, flavorful twist on the traditional recipe.

With only 6 main ingredients, this aromatic, crunchy, and savory coleslaw makes a memorable and delicious addition to any barbecue. It also takes only 15 minutes to make!

Curried coleslaw in a bowl beside flowers.
Contents hide
1 How to Prevent Watery Coleslaw
2 The Simple Process
3 Ingredient Notes
4 How to Make This Recipe Step-by-Step
5 What to Serve with this Coleslaw
6 Common Questions
7 A Few More Tasty Barbecue Side Dishes

Curried Coleslaw

I served this coleslaw at a big summer barbecue with lamb, shrimp, and chicken skewers! Coleslaw isn’t usually the most exciting recipe at the barbecue but this one simply disappeared! It’s shockingly delicious and the intriguing flavors of curry and fennel are so fun! 

This coleslaw can be served with a wide range of dishes and cuisines too! Serve it with burgers, fried chicken, kabobs, hot dogs – and don’t worry about combining the Indian-Inspired flavor with other recipes from around the world.

At my barbecue, I served it alongside 3 different grilled skewers; traditional barbecue chicken, Hawaiian pineapple shrimp, and Ethiopian berbere-spiced lamb. I also served it with an Italian 3 bean salad, and Japanese ponzu cucumbers, and believe it or not, each recipe complemented the next beautifully!

A spoon full of curried coleslaw.

How to Prevent Watery Coleslaw

Give it a squeeze! Whether you use traditional cabbage or fennel for coleslaw, they tend to slowly release juices after being chopped. To prevent this, use cheesecloth or a nut bag to squeeze out as much juice as you can before mixing with the other coleslaw ingredients. 

It may appear dry right after chopping, but after about 10 minutes, you’ll start to notice the liquid escaping. That’s the best time to start squeezing.

The Simple Process

  • First, we’ll slice off the bottom of the fennel, chop it loosely then finely chop in a food processor.
  • Next, we’ll slice carrots loosely and pop them in the food processor too.
  • Then, we’ll squeeze any liquid out of the fennel.
  • Finally, we’ll mix the carrot and fennel together with sugar, mayo, mustard, curry, a little salt, pepper and serve. 

Ingredient Notes

6 ingredients on a table with labels describing what they are.

fennel – No need to core the fennel. Just be sure to slice off the bitter bottom and don’t use any of the fennel fronds, except for a tiny bit as garnish.

mustard – I prefer Dijon mustard, but you can also use a spicy brown to add a little more zing.

curry – Different brands of curry spices vary in strength. This recipe calls for ½ teaspoon, but I have a pretty strong curry. Give yours a small sprinkle and a taste, and see if it requires more before serving.

How to Make This Recipe Step-by-Step

A collage of 4 numbered images showing how to make curried coleslaw.

1. Chop 2 fennel bulbs (without fronds) into pieces, just big enough to fit into a food processor. Remove and discard the bottoms. Save a small piece of the fronds for garnish.

2. Place fennel in a food processor and process on a “chop” setting. You don’t want to purée it. Remove into a bowl.

3. Chop 2 medium carrots and place them in the food processor as well. Chop just as you did the fennel.

4. Use cheesecloth or a nut bag to squeeze excess liquid out of fennel.

2 numbered images showing how to add curry to coleslaw and serve.

5. In a mixing bowl, combine and stir chopped carrot, fennel, 2 tsp. dijon mustard, 2 tbsp. mayonnaise, ½ tsp. curry, 1 tsp. sugar, salt, and pepper to taste.

6. Top with fennel fronds and serve.

What to Serve with this Coleslaw

  • Any grilled protein: chicken, beef, lamb, shrimp, or pork!
  • Burgers
  • Hot dogs
  • Skewers
  • Potato salad
  • Bean salad
  • Corn salad
  • Chickpea salad

Common Questions

Can I make this vegan?

To make coleslaw vegan, simply use vegan mayo instead.

How can I jazz up my coleslaw even more?

You can add raisins, diced apples, peanuts, purple cabbage, dried cranberries, toasted chickpeas, or top with sunflower or pumpkin seeds.

If I don’t have a food processor, what do I do?

If you don’t have a food processor, you can also use a cheese grater, it will just take a bit more time.

What’s a “nut bag?”

It’s my one of my favorite insults and one of my favorite kitchen tools. It’s a very fine mesh bag used to strain nut milks. I much prefer a nut bag to cheesecloth because they’re washable, and it’s a much cleaner process. This is the nut bag I use.

Curried coleslaw in a bowl beside flowers topped with fresh dill.

For more inspiration, subscribe to my newsletter, follow me on Instagram, on Pinterest, tiktok and Facebook! And if you ever make any of my tasty drinks or treats, take a picture and tag me. I want to see!

A Few More Tasty Barbecue Side Dishes

  • Summer Corn Salad with Feta
  • Creamy Chickpea Salad with Dill
  • Farro with Pesto and Zucchini
  • Lemon Turmeric Pearl Couscous
A book cover with a title that says “Elegant Appetizers,” beside a title that says “Don’t forget your free ebook! Subscribe.”
Curried coleslaw in a bowl topped with fennel fronds.

Curried Coleslaw

This easy, curried coleslaw is original in every way! It’s made with crunchy carrot and fennel instead of cabbage, and offers a uniquely spiced, flavorful twist on the traditional recipe.
5 from 1 vote
Print Pin Rate
Course: Side Dish
Cuisine: International
Diet: Gluten Free
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 10 people
Calories: 42kcal
Author: Genevieve Morrison

Equipment

  • 1 food processor – or cheese grater
  • 1 nut bag – or cheesecloth
  • 1 cutting board & knife
  • 1 mixing bowl

Ingredients

  • 2 fennel bulbs – fronds and bottoms removed
  • 2 medium carrots
  • 2 tsp. dijon mustard
  • 2 tbsp. mayonnaise
  • ½ tsp. curry
  • 1 tsp. sugar
  • salt & pepper – to taste

Instructions

  • Chop 2 fennel bulbs (without fronds) into pieces, just big enough to fit into a food processor. Remove and discard the bottoms. Save a small piece of the fronds for garnish.
  • Place fennel in a food processor and process on a “chop” setting. You don’t want to purée it. Remove into a bowl.
  • Chop 2 medium carrots and place them in the food processor as well. Chop just as you did the fennel.
  • Use cheesecloth or a nut bag to squeeze excess liquid out of fennel.
  • In a mixing bowl, combine and stir chopped carrot, fennel, 2 tsp. dijon mustard, 2 tbsp. mayonnaise, ½ tsp. curry, 1 tsp. sugar, salt and pepper to taste.

Notes

Want to jazz this recipe up? Add raisins, diced apples, peanuts, purple cabbage, dried cranberries, toasted chickpeas, or top with sunflower or pumpkin seeds.
This coleslaw will stay fresh for up to 4 days in a sealed, refrigerated container.

Nutrition

Serving: 2ounces | Calories: 42kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 62mg | Potassium: 235mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2142IU | Vitamin C: 6mg | Calcium: 28mg | Iron: 0.4mg
« Dill Pickle Potato Salad
Italian Bean Salad »
  • Facebook
  • Twitter

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




I accept the Privacy Policy

Primary Sidebar

Hello there!

Hello there!

My name is Genevieve, and I'm just trying to be a little fancier today than I was yesterday. Sharing recipes for the creative host or hostess that are simple, elegant and colorful too!

Winner!

Winner!

Get Your Free e-book!

The cover of a cookbook that says "Elegant Appetizers” with deviled eggs on a marble background with flowers in the corners.

Autumn Recipes

Swedish meatballs in a silver bowl on a lace tablecloth.

The Very Best Swedish Meatballs

A cocktail in a tumbler glass, garnished with 3 apple slices on an ice cube and greenery around the edge.

The “Autumn Afternoon” Whisky Cocktail

2 risotto-stuffed portobello mushrooms on a plate, garnished with a little fresh parmesan.

Stuffed Mushrooms with Risotto and Swiss Chard

A cocktail garnished with ghost berries on a black table with berries at its base, and in the background.

The “Phantom Love Song” Sake Cocktail

A salad with colorful vegetables, pears, berries and nuts on a lace table cloth with plates and forks in the background.

Thanksgiving Salad with Beet, Pear & Apple Cider Vinaigrette

A cocktail with a gold rim on a black table, garnished with a cinnamon stick and daisy.

The “Sparkling Apple Pie” Thanksgiving Cocktail

Featured In

A list of 7 logos.

My Web Stories

A title that says "Beautiful Spring Canapés" over an image of appetizers.

Footer

  • Facebook
  • Instagram
  • Pinterest

Footer

↑ back to top

About

  • About Me
  • Privacy Policy

Newsletter

  • Sign Up! for my newsletter

Contact

  • Email Me!

Copyright © 2020 She Keeps a Lovely Home