Creamy Curry Coleslaw with Roasted Red Peppers
Add a twist to your usual coleslaw with creamy curry and roasted red peppers! Perfect for a barbecue, it’s a flavorful, lighter alternative to traditional slaw.
Equipment
- whisk,
- knife
- Cutting board
Ingredients
For the coleslaw:
- 1 head cabbage shredded
- ½ cup 130 g julienne-sliced fire-roasted red peppers
- 1 cup 108 g shredded carrot
- ¼ cup 32 g sunflower seeds
- ¼ cup 40 g raisins or currants
For the dressing:
- 1 cup 224 g vegan mayonnaise
- 3 tablespoons 45 ml apple cider vinegar
- 2 tablespoons 12 g yellow curry powder
- Salt and pepper to taste
Instructions
- In a large bowl, add the shredded cabbage, roasted red peppers, shredded carrot, sunflower seeds, and raisins or currants.
- In a separate bowl, whisk together the vegan mayonnaise, apple cider vinegar, yellow curry powder, salt, and pepper to make the dressing.
- Drizzle the dressing over the coleslaw mixture and toss to combine.
- Refrigerate until ready to serve.
- Serve chilled.
Notes / Tips / Wine Advice:
Wine advice:
Pair with a refreshing Sauvignon Blanc or a crisp Pinot Grigio to complement the tangy and curry flavors.
Pair with a refreshing Sauvignon Blanc or a crisp Pinot Grigio to complement the tangy and curry flavors.
Nutritional Information
Calories: 170 kcal | Carbohydrates: 20 g | Protein: 3 g | Fat: 10 g | Sugar: 10 g | Salt: 0.2 mg
