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Spiced Indian slaw recipe

72 ratings

A fresh, colourful slaw is the perfect side to spicy curry, and this Indian-inspired version is a great twist on a classic coleslaw. Mix crunchy veg with a sharp homemade yogurt and lime dressing and spice it up with a little chilli and cumin. Stir through nutty cashews and zesty coriander and enjoy with your favourite feast. See method

Serves 6
20 mins to prepare
69 calories / serving
Healthy
Vegetarian
Gluten-free

Ingredients

220g carrots, peeled and coarsely grated
¼ red cabbage, halved, cored, and finely shredded
1 red onion, halved and finely sliced
5 tbsp low-fat natural yogurt
1 lime, juiced
½-1 red chilli (to taste), deseeded and finely shredded
½ tsp cumin seeds, toasted until fragrant
10g fresh coriander, chopped
40g cashews, toasted and chopped

If you don't have red onions, try using white, brown or spring onions

Each serving contains

Energy
290kj
69kcal 3%
Fat
4g 5%
Saturates
1g 4%
Sugars
6g 6%
Salt
0.2g 4%

of the reference intake
Carbohydrate 6.9g Protein 2.5g Fibre 2.7g

Method

In a large bowl, mix the carrots, cabbage and onion.
In a jug, combine the yogurt, lime juice, chilli and cumin; season. Pour over the veg and mix to coat.
Stir in half the coriander and half the cashews, then top with the remainder to serve.

Tip: To toast spices, dry-fry in a frying pan over a low heat, stirring, until just fragrant, then remove from the pan.

Get ahead: Prepare the veg and dressing for the slaw up to 4 hrs in advance. Mix in the dressing, coriander and cashews before serving

See more Side dish recipes