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.
Servings: 10 people
Calories: 42kcal
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