Creamy Curry Coleslaw
Barbecue season is in full swing already , and it's always good to have a delicious side dish to serve along with your favorite BBQ. Coleslaw is one of my favorites, adding curry powder gives an Indian twist to a classic creamy coleslaw. It adds a mild and exotic spicy flavor (not hot) that is accented in the lightly sweet dressing.
This Creamy Curry Coleslaw is a blend of shredded cabbage, green onions, pumpkin seeds, sunflower seeds, and a touch of freeze dried strawberries making for the perfect sweet and savory coleslaw. It is low calorie, low fat, and low carb/keto friendly. Serve with your favorite grilled meats, turkey sandwiches, pulled pork, or make as a side with an Indian-inspired dinner (like the Tandoori Chicken, with Indian Spiced Biscuits I made). This coleslaw served with the Indian Spiced Biscuits makes a great vegetarian or vegan meal as well. We love dipping our biscuits right in the extra coleslaw dressing :)
Creamy Curry Coleslaw Serves: 8 servings
14 oz. bag shredded cabbage
1 stalk celery sliced on the bias
1 large green onion chopped
1/4 cup salted sunflower seeds
1/4 cup salted pumpkin seeds
2 Tablespoons chopped fresh parsley (or cilantro)
1 Tablespoons finely chopped freeze-dried strawberries (optional)
1/2 cup plain Greek yogurt (such as Two Good Yogurt)
3 Tablespoons apple cider vinegar
1 1/2 Tablespoons Sukrin Gold Syrup (or other sticky sugar-free syrup)
1/2 teaspoon curry powder
salt and freshly ground black pepper to taste
1. Place the shredded cabbage, celery, green onion, pumpkin seeds, sunflower seeds, freeze dried strawberries, and parsley leaves in a large bowl and set aside.
2. Place the yogurt, vinegar, syrup, curry powder, and salt and pepper in a bowl and whisk to combine.
Calories 56 Total Fat 2.5g Saturated Fat 0.4 g Total Carbohydrate 8.2 g Dietary Fiber 5.0 g
Net Carbs: 3.2g Sugars 2.1g Protein 2.8 g