This ‘Indian’ coleslaw salad is inspired by my never ending attempts to lose some weight. If I summed up all the weight I have lost and then gained again it would be more than I weigh today, so I can’t say that I have been successful! However, my recent diet is all about not eating carbs, which is why some of our recipes are in the ‘low carb’ category.
My family loves butter chicken and we eat it at least once a month, but butter chicken typically goes with basmati rice and that is a no-no on my diet, so I had to substitute it with something else. Here is where this Indian coleslaw salad comes into the picture, and it really makes an awesome and much tastier side. I’m not the only one who loves it. My family also digs in even though I still make basmati rice for them. Try it out and I guarantee that you won’t regret it.
Indian coleslaw (serves 4 as a side dish)
10 oz (300 g) peeled carrots
½ red Murdoc cabbage (or small red cabbage if you can’t get Murdoch).
2 oz (50 g) salted almonds (see recipe here)
4 oz (100 g) pomegranate seeds
3 tbsp mayonnaise
2 tbsp Greek yogurt
1 tsp mustard
2 tsp white wine vinegar
Salt, pepper and sugar to taste.
Optional: a handful of fresh cilantro and/or parsley
1. Start off by slicing the carrots and cabbage on a mandolin slicer with a fine grater attachment. Chop up the salted almonds to the size of your liking (I like it quite fine).
2. Make the dressing by mixing the mayonnaise, Greek yogurt, mustard and vinegar in a large bowl into a smooth blend. Season with salt, pepper and sugar to taste.
3. Now add the carrots, cabbage and two thirds of both the almonds and pomegranate seeds to the dressing and mix well.
4. Then transfer the mixture to a serving bowl and toss the rest of the almonds and pomegranate seeds on top. If you like, you can can also add cilantro or parsley on top for show.
Try this Indian coleslaw with our yummy butter chicken or our slow-roasted leg of lamb: