Coleslaw with a twist

This Indian coleslaw salad is inspired by my never ending attempts to lose weight. If I summed up all the weight I have lost and gained again it would be more than I weigh today, so I can’t say that I have been successful. My recent diet is all about not eating carbs, which is why some of our recipes are titled “low-carb”.

My family loves butter chicken and we eat it at least once a month, but butter chicken goes with basmati rice and that is a no-no on my diet, so I had to substitute it with something. Here is where this Indian coleslaw salad comes into the picture. 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 you won’t regret it.

Indian coleslaw (serves 4 as a side dish)

Ingredients

10 oz (about 300 g) peeled carrots

½ red Murdoc cabbage or small red cabbage if you can’t get Murdoc

2 oz (60 g) salted almonds (see recipe)

4 oz (about 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: Chopped cilantro, chopped parsley

Directions

1. Start of 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. Add the carrots, cabbage and two thirds of both the almonds and pomegranate seeds to the dressing and mix well.

4. Transfer the mixture to a serving bowl and distribute the rest of the almonds and pomegranate seeds on top. If you like, you can add chopped cilantro and/or parsley on top as well for garnish.

Enjoy!

Also, try out these other great salad recipes: