Curry Coleslaw with Spicy Seeds
A delicious creamy and spicy coleslaw made with shredded green cabbage and carrot smothered in a curry yogurt dressing topped with spicy seeds.
Curry Coleslaw with Spicy Seeds A delicious creamy and spicy coleslaw made with shredded green cabbage and carrot smothered in a curry yogurt dressing topped with spicy seeds. |
| Servings | Prep Time |
| 4side servings | 15min |
| Cook Time |
| 0min |
|
|
Ingredients
- 1small green cabbageshredded
- 2medium carrotsjulienned
- 3tablespoons plain yogurt
- 1teaspoon curry powder
- 1/2teaspoon ground turmeric
- 1/4teaspoon english mustard
- squeeze fresh lemon
- 1cup sunflower seeds
- 1cup pumpkin seeds
- 1tablespoon olive oil
- 1/4teaspoon chilli powder
- 1/4teaspoon sweet smoked paprika
- 1/4teaspoon ground cinnamon
Instructions
- In a large salad bowl, combine the shredded cabbage and julienned carrots. Set aside.
- Next in a small mixing bowl, combine the ingredients for the dressing by mixing together the yogurt, spices, mustard and lemon. Season to taste.
- To make the spicy roasted seeds, simply add the sunflower and pumpkin seeds to a non stick pan on medium to high heat. Carefully allow the seeds to roast/toast in the pan.
- Add the olive oil and spices and swirl the seeds around in the pan to let the oil and spices cover the seeds. Allow to cool before transferring to an airtight container.
- To assemble the salad simply add the curry yogurt dressing and mix until combined. You can add more yogurt if you want a creamier dressing.
- Top with spicy, toasted seeds and enjoy!
Recipe Notes
This coleslaw salad can last for up to 4 days in the fridge.