This creamy Curry Coleslaw combines crunchy cabbage, crisp celery, chewy golden raisins, and toasted cashews with a tangy, slightly sweet curry dressing. It’s an easy, flavorful side that works for picnics, barbecues, weeknight dinners, or potlucks.
I used a pre-shredded coleslaw blend for convenience, but you can make your own with green and purple cabbage plus carrot. The dressing is creamy and balanced — mayonnaise (or a vegan alternative), apple cider vinegar, maple syrup, and a hint of curry powder — which adds warmth without overpowering the salad. Fresh cilantro and green onion brighten the slaw, while golden raisins and cashews add sweet chew and buttery crunch.
Why you’ll love this recipe
- This curried coleslaw is a satisfying mix of textures: crisp cabbage, chewy raisins, and crunchy cashews.
- The dressing is creamy, slightly sweet, and tangy with a hint of warm curry — familiar but unexpected.
- It’s versatile and easy to customize with ingredients you have on hand.
- Gluten-free and dairy-free as written; make it fully vegan by choosing a vegan mayonnaise.
Recipe ingredients
Every bite balances crisp vegetables with sweet and savory accents. Below are the ingredients used in this recipe and suggested substitutions where appropriate.
- Cabbage blend: Pre-shredded coleslaw mix (green and purple cabbage plus carrot) is a great time-saver. You can also shred your own cabbage.
- Golden raisins: Sweeter and lighter in color than regular raisins; swap for other dried fruit if desired.
- Green onion: Use both the white and green parts for a mild onion flavor.
- Mayonnaise: Provides richness and creaminess. Use your favorite mayo or a vegan mayo alternative.
- Apple cider vinegar: Balances the sweetness. White or rice vinegar can be used instead.
- Maple syrup: Adds a gentle sweetness; other liquid sweeteners can be substituted.
- Cashews: Roasted cashew pieces add texture; swap for other nuts or seeds if preferred.
- Cilantro: Adds fresh herbal brightness. Substitute parsley if you prefer.
Full ingredient amounts are included in the recipe card below.
How to make this recipe
The method is straightforward: combine the slaw ingredients, whisk the dressing, then toss just before serving so the cabbage stays crisp.
Pro tip: Prepare the dry slaw mix and the dressing separately in advance. Keep them refrigerated and dress the slaw shortly before serving to avoid sogginess.
Quick steps:
- Make the slaw: In a large bowl, combine the cabbage blend, sliced celery, chopped green onion, cashews, golden raisins, and cilantro leaves.
- Make the dressing: Whisk together mayonnaise (or vegan mayo), apple cider vinegar, pure maple syrup, curry powder, and salt and pepper until smooth.
- Toss and serve: Pour enough dressing to lightly coat the cabbage, toss gently, and serve immediately.
Recipe FAQs
Yes — assemble the dry slaw and make the dressing ahead of time, but store them separately in the refrigerator. Combine them only when you are ready to serve to prevent sogginess.
What makes coleslaw watery?
Salt and acid in the dressing draw moisture out of the cabbage over time, which can make the slaw watery. To avoid this, wait to dress the coleslaw until just before serving and consume within 2–3 days.
How long does coleslaw last?
Tossed coleslaw will keep in the refrigerator for about 2–3 days, though the cabbage softens most noticeably the day it’s dressed. Store leftover dressing separately for up to two weeks.
Serving suggestions
- Serve with grilled burgers or barbecue chicken for a bright contrast.
- Pair with pulled chicken or pulled pork for game-day favorites.
- Make a simple weeknight meal by serving alongside salmon cakes or roasted chicken thighs.
- Enjoy with summer sides like grilled corn, roasted potato skins, or sweet potato fries.
Recipe notes
- A pre-mixed coleslaw blend saves time but any shredded cabbage mix will work.
- The slaw can be made a few hours ahead, but expect some softening once dressed.
- Leftover slaw keeps for 2–3 days refrigerated. Leftover dressing lasts up to two weeks sealed in the fridge.
More easy coleslaw recipes you’ll love
- Broccoli slaw with creamy no-mayo dressing
- Kale slaw with apples and cranberries in a maple dressing
- Classic vinegar coleslaw for a lighter option
Did you try this recipe? If so, please leave a review below and share a photo of your finished dish.
Creamy Curry Coleslaw
Servings: 6 | Prep Time: 15 mins | Total Time: 15 mins
Ingredients
For the coleslaw:
- 12 ounces organic cabbage blend
- 1 stalk celery, sliced on the bias
- 1 large green onion, chopped (both white and green parts)
- 1/2 cup roasted cashew pieces
- 1/2 cup golden raisins
- 1/3 cup cilantro leaves
For the dressing:
- 1/2 cup mayonnaise (or vegan mayo)
- 3 tablespoons apple cider vinegar
- 1 1/2 tablespoons pure maple syrup
- 1/2 teaspoon curry powder (add more for stronger curry flavor)
- Salt and freshly ground black pepper, to taste
Instructions
- In a large bowl, combine the cabbage blend, celery, green onion, cashews, golden raisins, and cilantro leaves.
- In a medium bowl, whisk together the mayonnaise, apple cider vinegar, maple syrup, curry powder, salt, and pepper until smooth.
- Pour enough dressing over the cabbage mixture to coat lightly. Toss gently to combine and serve immediately.
Notes
- This recipe is easy to scale and customize. Use your preferred cabbage blend or substitute herbs and nuts as desired.
- For best texture, dress the slaw shortly before serving.
- Leftovers will keep for 2–3 days in the refrigerator.
Nutrition (per serving)
Calories: 169 kcal, Carbohydrates: 22 g, Protein: 2 g, Fat: 9 g, Saturated Fat: 1 g, Polyunsaturated Fat: 7 g, Sodium: 133 mg, Fiber: 2 g, Sugar: 15 g
All recipes and images © Flavor the Moments.