CURRY COLESLAW

Curry Coleslaw image

Provided by Jacques Pepin

Categories easy, quick, salads and dressings, side dish

Time 10m

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 small cabbage or 1/2 large cabbage head (1 3/4 pounds)
2 carrots (6 ounces), peeled
1/2 cup mayonnaise
1/4 cup cider vinegar
2 tablespoons sugar
1 1/2 teaspoons salt
2 teaspoons poppy seeds
1/2 teaspoon Tabasco sauce
1 1/2 teaspoons curry powder

Steps:

Trim the cabbage, removing and discarding any damaged parts, and shred it on a slicer or by cutting it into thin slices with a sharp knife. (You should have 8 to 9 lightly packed cups of cabbage.) Shred the carrots. (You should have 1 1/2 lightly packed cups of carrots.)
In a bowl large enough to hold the finished coleslaw, mix together the mayonnaise, vinegar, sugar, salt, poppy seeds, Tabasco and curry powder. Add the cabbage and carrots, and mix well. Serve immediately, or cover and refrigerate. The coleslaw will keep for up to one day.

Nutrition Facts : @context http, Calories 169, UnsaturatedFat 13 grams, Carbohydrate 7 grams, Fat 15 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 152 milligrams, Sugar 6 grams

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