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
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!
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
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
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.
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
To make coleslaw vegan, simply use vegan mayo instead.
You can add raisins, diced apples, peanuts, purple cabbage, dried cranberries, toasted chickpeas, or top with sunflower or pumpkin seeds.
If you don’t have a food processor, you can also use a cheese grater, it will just take a bit more time.
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.
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A Few More Tasty Barbecue Side Dishes
Curried Coleslaw
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.
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