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Creamy Curried Cranberry Coleslaw

Coleslaw is one of those classic dishes that works well at any event. As a side dish, it’s perfect to bring to a barbeque (like this chickpea salad) as well as a hosted sit down dinner. This creamy curried coleslaw variation is no exception. It’s a bit of a twist on the traditional version but it’s tasty, creamy and best of all.. healthy!

Because cabbage is part of the brassica family of vegetables it comes with a variety of health perks. It’s extremely high in anti-oxidants making it perfect for cancer prevention. It also contains a lot of vitamin C which helps repair wear and tear on the body. It’s loaded with fiber, beta-carotene and many other minerals.

And yet most people don’t consume cabbage in their day to day or even weekly diets.

So that makes this dish perfect for you! This coleslaw has a slight twist to it in the sense that it’s curried. Curry is a potent spice which comes with its own host of health benefits and it works perfectly in this coleslaw.

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To keep the creamy texture and boost the health I also replaced part of the mayonnaise that traditionally comes with a creamy coleslaw with Greek yogurt. Not only does this cut the processed oils in half but it also gives the slaw a bit of a protein hit.

This Curried Cabbage Coleslaw is healthy, delicious and makes the perfect side dish. I’ve even thrown it into a wrap and eaten it for lunch!

Ingredients In The Creamy Coleslaw

•          1/2 head purple cabbage (roughly four cups once sliced)
•          1/2 head cabbage (roughly 4 cups once sliced)
•          3 carrots, shredded
•          1/2 cup gluten free, low fat mayonnaise (or dairy free mayonnaise if needed)
•          1/2 cup plain Greek yogurt (or coconut yogurt if dairy free)
•          2 teaspoons curry powder
•          1/4 teaspoons ground ginger
•          1 cup cranberries

Kitchen Tools You May Find Useful

•         Mixing bowls
•          Veggie Peeler
•          Grater
•          Knives
•          Measuring spoons
•          Bamboo cutting board

How To Make Curried Cranberry Coleslaw

Slice the cabbage into small ribbons.

Combine cabbage and carrots in a large bowl and toss to combine.

In a small bowl, combine mayonnaise, yogurt and spices.

Pour half the dressing over the coleslaw and begin to mix. Once almost mixed pour in the other half and mix again.

Make sure each and every piece of cabbage is coated.

Toss in the cranberries and combine.

The slaw will look dry but it moistens up after sitting.

Refrigerate for a minimum of six hours though it’s best after twenty four.

Makes 10 cups.

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This Creamy Curried Cranberry Coleslaw (tongue twister!) is a healthy twist on a classic favorite. It’s full of gut friends nutrients and loaded with vitamins. It’s creamy, tasty and the perfect addition to your next get together!

Looking for more great salad ideas? Check out this Grilled Vegetable & Quinoa Salad or Healthy Cobb Salad