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Curried Slaw

Written by admin

October 7, 2014

Curried Slaw

Viparita Karani- Legs up the wall

As part of my overall commitment to health, wellness and saving money for travel, I was stunned to see a tiny portion of Curried Slaw at a popular organic take-out establishment for $6. It looked so good, but I thought for about the same amount of money I could probably buy all the ingredients and make a larger portion to last a few days, plus feel good about making something homemade.
With the combination of my cooking sense, and a variety of a few different recipes I concocted this quick & easy one that packs a punch!

Salad
1/2 head shredded cabbage
1 cup grated carrot
1 apple, chopped – save until serving as to prevent browning
1/2 cup golden raisins

Dressing
1/2 cup raw cashews
Juice of a lemon
1 Tablespoon honey
1 Tablespoon mustard – old style w seeds
2 tsp. curry powder
1 Tablespoon apple cider vinegar
1/2 tsp. salt
2 Tablespoons of water or yogurt for a creamier consistency.

For the Salad:

Chop the cabbage. The carrot can either be grated by hand, in a food processor or use a vegetable peeler to make long strips.

For the Dressing:
Place all the ingredients in a food processor or Vitamix and blend or pulse.

To Serve:

Stir together salad, dressing, chopped apple and raisins.
For extra deliciousness top with warm toasted cashews and cilantro just before serving.

Suggestions & Alternatives:

In the Summer use a Granny Smith apple and golden raisins for a fresh bright taste.
In the Fall use red apple and dried cranberries instead of the raisins.
Lime juice instead of lemon and peanuts instead of cashews for Thai-inspired flavor.

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