Curry Coleslaw is a vibrant, crunchy side that combines shredded cabbage with golden raisins, roasted cashews, crisp celery, green onion, and cilantro, all dressed in a creamy, slightly sweet curry dressing. This slaw is a fantastic accompaniment to barbecues, picnics, potlucks, or a simple weeknight meal.
Coleslaw often gets a bad reputation for being watery or bland, but a creamy, well-balanced dressing makes all the difference. This version uses a mayonnaise-based dressing brightened with vinegar and maple syrup, then warmed subtly with curry powder. The curry doesn’t dominate — it just adds a warm, savory note that makes the salad unexpectedly addictive.
Why you’ll love this recipe
- Bright, contrasting textures: crunchy cabbage and celery, chewy golden raisins, and buttery cashews create interest in every bite.
- Easy to prepare and adaptable — swap nuts, dried fruit, or herbs based on what you have on hand.
- Versatile side dish that pairs with grilled meats, sandwiches, or sandwiches and makes a great picnic or potluck option.
- Gluten-free and dairy-free as written; it’s also simple to make fully vegan by using a vegan mayonnaise.
Recipe ingredients
This coleslaw is built from a mix of crunchy vegetables and a handful of sweet and nutty accents. The dressing is simple but flavorful, combining creamy mayo, vinegar, a touch of maple syrup, and curry powder for warmth.
- Cabbage blend: A pre-shredded coleslaw mix (green and purple cabbage plus carrot) saves time, but you can shred your own preferred cabbage.
- Golden raisins: Sweeter and lighter in color than regular raisins; you can substitute other dried fruit.
- Green onion: Use both white and green parts for a mild onion flavor.
- Mayonnaise: Adds body and creaminess; use a vegan mayo if desired.
- Vinegar: Apple cider, white, or rice vinegar work well; avoid strong-flavored vinegars like balsamic.
- Maple syrup: The sweetener of choice here; honey or another sweetener may be used instead.
- Cashews: Roasted cashew pieces add richness; other nuts or seeds are fine substitutes.
- Cilantro: Adds a fresh herb note; replace with parsley or omit if you prefer.
See the recipe card below for exact quantities and a printable ingredient list.
How to make this recipe
Making this curry coleslaw is quick: assemble the slaw ingredients, whisk together the dressing, then toss just before serving to keep the cabbage crisp. You can prepare the dry components and the dressing separately in advance and combine them when ready to eat.
Pro tip: Mix the cabbage and add the dressing right before serving to avoid sogginess. If you do dress the slaw earlier, expect the cabbage to soften over time.
- Assemble the slaw: In a large bowl, combine the cabbage blend, sliced celery, chopped green onion, cashew pieces, golden raisins, and cilantro leaves.
- Whisk the dressing: In a separate bowl, whisk together mayonnaise, vinegar, maple syrup, curry powder, and salt and pepper to taste until smooth and well combined.
- Toss and serve: Pour enough dressing over the slaw to coat the ingredients evenly, toss gently, and serve immediately.
Recipe FAQs
Yes. You can mix the dry slaw ingredients and prepare the dressing ahead of time, storing them separately in the refrigerator. Combine them shortly before serving to preserve crunch.
Salt and acid in the dressing draw moisture out of cabbage, which can make the slaw watery if dressed too far in advance. To avoid this, dress only when you’re ready to serve and consume within a few days.
Once dressed, store coleslaw in an airtight container in the refrigerator and eat within 2–3 days. The texture is best the same day it’s made.
Serving suggestions
- Serve alongside grilled burgers or barbecued chicken for a bright contrast.
- Pair with pulled pork or pulled chicken sandwiches for a classic combination.
- Top seafood cakes or fried fish with a scoop of this slaw for texture and flavor contrast.
- Offer it with grilled corn, roasted potato skins, or sweet potato fries as part of a summer spread.
Recipe notes
- Using a pre-mixed coleslaw blend is a great time-saver and adds color with minimal prep.
- Prepare up to a few hours ahead, but expect the cabbage to soften once it’s dressed.
- Leftover dressed slaw keeps for 2–3 days refrigerated; leftover dressing stored separately will last longer in an airtight container.
More easy coleslaw recipes you’ll love
- Broccoli slaw with a creamy no-mayo dressing
- Kale slaw with apples, cranberries, and a maple dressing
- Classic vinegar coleslaw for a lighter option
Did you try this recipe? If so, please leave a review and share a photo on social media—it’s always wonderful to see how you make this slaw your own.
Creamy Curry Coleslaw
Creamy Curry Coleslaw is crunchy and addictive with golden raisins, cashews, and a delicious curry dressing. Perfect for picnics and barbecues.
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 (regular or vegan)
- 3 tablespoons apple cider vinegar
- 1 1/2 tablespoons pure maple syrup
- 1/2 teaspoon curry powder (add more for bolder curry flavor)
- Salt and freshly ground black pepper, to taste
Instructions
- Combine the cabbage blend, celery, green onion, cashews, golden raisins, and cilantro in a large bowl and set aside.
- In a medium bowl, whisk together the mayonnaise, vinegar, maple syrup, curry powder, and salt and pepper until smooth.
- Pour enough dressing over the slaw to coat the ingredients evenly. Toss gently to combine. Serve immediately.
Notes
- Using a pre-shredded coleslaw blend saves time and gives a colorful mix of green and purple cabbage plus carrot.
- The slaw can be made a few hours ahead if the dressing is added just prior to serving for maximum crunch.
- Store leftovers in an airtight container in the refrigerator for 2–3 days.
Nutrition (per serving, approximate)
Calories: 169 kcal; Carbohydrates: 22 g; Protein: 2 g; Fat: 9 g; Fiber: 2 g; Sugar: 15 g
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