Rainbow slaw with curried yogurt dressing

By Nina Simonds
Globe Correspondent / July 1, 2009

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Serves 6

Say the word barbecue and coleslaw immediately comes to mind, usually with a mayonnaise dressing. This is not your typical slaw. Greek yogurt forms the base of the dressing, with a touch of toasted curry powder (heating the spice brings out the flavor) and fresh ginger. Instead of using sugar, add raisins (or mangos) as a sweet note for the tart yogurt.


1/2 small head green or Savoy cabbage (about 3/4 pound)
1/2 small red cabbage (about 3/4 pound)
2 teaspoons salt
2 medium carrots, grated
1 1/2 cups dark or golden raisins
1. Remove the tough, outer leaves and halve both cabbages; remove the cores. With a large sharp knife or hand-held slicer, cut the cabbages into fine strips. (You should have about 12 cups.) Transfer to a large shallow bowl, sprinkle with salt, and toss lightly.

2. Place a plate directly on the cabbage and set a heavy pot on top. Let the cabbage sit for about 1 hour. Drain into a colander.

3. With your hands, squeeze out any liquid from the cabbage. Transfer to a large serving bowl.

4. Add the carrots and raisins.


2 teaspoons curry powder
1 cup plain non-fat Greek yogurt
1-inch piece fresh ginger, finely chopped
1 clove garlic, finely chopped
1 teaspoon Dijon mustard
1/4 cup light cream
1/4 teaspoon salt, or to taste
1/4 teaspoon pepper, or to taste
1. Heat a small, heavy skillet over medium heat until hot. Turn the heat to medium-low. Sprinkle in the curry powder and cook, stirring constantly, for 30 seconds or until the powder is very fragrant. Scrape onto a plate to cool.

2. In a bowl, stir the yogurt. Whisk in the curry powder, ginger, garlic, mustard, and cream until smooth. Add salt and pepper and mix again.

3. Add the dressing to the cabbage mixture. With a rubber spatula stir gently until the vegetables are evenly mixed and well coated. Cover with plastic wrap and refrigerate for 1 hour.