Curriedcoleslaw Recipes
CURRY COLESLAW
Coleslaw with an Asian flavor. Great combination of curry, ginger, and peanuts.
Provided by Lyn
Categories Salad Vegetable Salad Recipes
Time 20m
Yield 12
Number Of Ingredients 10
Steps:
- In a large bowl, mix the cabbage, green onions, peas, and peanuts.
- In a separate bowl, mix the sour cream, mayonnaise, vinegar, curry powder, ginger, and cayenne pepper. Toss with the slaw to coat. Cover and refrigerate until serving.
Nutrition Facts : Calories 313.4 calories, Carbohydrate 18.3 g, Cholesterol 15.4 mg, Fat 25.1 g, Fiber 6.4 g, Protein 7.7 g, SaturatedFat 5.6 g, Sodium 279.3 mg, Sugar 6.8 g
CURRY COLESLAW
Notes Joan Hallford of North Richland Hills, Texas, "I inherited this coleslaw recipe from my mother. It's a snap to prepare, and the bacon gives it crunch."
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Place cabbage in a large bowl. In a small bowl, combine the mayonnaise, sugar, salt, curry and pepper. Pour over cabbage and toss to coat. Cover and refrigerate. Sprinkle with bacon just before serving.
Nutrition Facts : Calories 194 calories, Fat 16g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 458mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 2g fiber), Protein 2g protein.
RESTAURANT-STYLE COLESLAW II
This delicious recipe turns out slaw just like the famous coleslaw at a popular fried chicken restaurant chain!
Provided by STEPHB1
Categories Salad Coleslaw Recipes With Mayo
Time 2h15m
Yield 8
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice until smooth. Add cabbage and carrots and mix until blended with the dressing. Refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 158 calories, Carbohydrate 14.3 g, Cholesterol 6.1 mg, Fat 11.2 g, Fiber 1.9 g, Protein 1.6 g, SaturatedFat 1.8 g, Sodium 249.6 mg, Sugar 11.7 g
CURRY COLESLAW
Provided by Jacques Pepin
Categories easy, quick, salads and dressings, side dish
Time 10m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Trim the cabbage, removing and discarding any damaged parts, and shred it on a slicer or by cutting it into thin slices with a sharp knife. (You should have 8 to 9 lightly packed cups of cabbage.) Shred the carrots. (You should have 1 1/2 lightly packed cups of carrots.)
- In a bowl large enough to hold the finished coleslaw, mix together the mayonnaise, vinegar, sugar, salt, poppy seeds, Tabasco and curry powder. Add the cabbage and carrots, and mix well. Serve immediately, or cover and refrigerate. The coleslaw will keep for up to one day.
Nutrition Facts : @context http, Calories 169, UnsaturatedFat 13 grams, Carbohydrate 7 grams, Fat 15 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 152 milligrams, Sugar 6 grams
CURRY COLESLAW
A little "zing" to the all-known coleslaw. Eventhough there are just the two of us, I make the whole recipe. It keeps well in the fridge.
Provided by Chef Dudo
Categories Vegetable
Time 20m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, mix cabbage, onions and peas.
- In a separate bowl, mix sour cream, mayonnaise, vinegar, curry powder, ginger, and cayenne pepper.
- Toss with the slaw to coat.
- Cover and refrigerate.
Nutrition Facts : Calories 174.8, Fat 11, SaturatedFat 3.5, Cholesterol 13.5, Sodium 167.4, Carbohydrate 16.8, Fiber 4.3, Sugar 6.5, Protein 4.3
CURRIED COLESLAW
Make and share this Curried Coleslaw recipe from Food.com.
Provided by Mercy
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Whisk mayo and lime juice and curry powder in a large bowl.
- Add remaining ingredients, and toss to combine.
Nutrition Facts : Calories 103.8, Fat 6.8, SaturatedFat 1, Cholesterol 5.1, Sodium 163.2, Carbohydrate 11, Fiber 2.3, Sugar 4.2, Protein 1.3
CURRIED COLESLAW WITH GREEN ONIONS AND CURRANTS
Steps:
- Whisk mayonnaise, lime juice, and curry powder in large bowl to blend. Add cabbage, carrots, green onions, currants, and jalapeño and toss to blend. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover and refrigerate. Toss before serving.)
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From food-guide.canada.ca
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