Monday, 4 July 2016

A Fruity Curried Slaw



I thought a bit of spice would get the week off to a good start. So here's my latest food obsession - a curried slaw with loads of crunch and fruit. It's quick to make and a great side dish for a grilled chop or fillet of white fish such as cod - and as well as being really tasty, it's also good for you with loads of raw veg, nuts and seeds.

Once I've prepared the basics for the slaw - cabbage, carrots, spring onion etc. I then just add what catches my eye from the dried fruits, nuts and seeds in the cupboard. A handful of plump raisins, a few walnuts, cashews or pecans, chop in one or two apricots and a sprinkle of pumpkin or flax seeds........ variations on a theme seem endless..... and you can adjust to pair with the rest of the meal.

Recipe enough for 6

Half a savoy cabbage or white cabbage
2 medium carrots
6 spring onions
A crisp green apple - such as a granny smith
A stick or two of celery
100g pot fat free greek yogurt
2 tablespoons mayonnaise
juice of a lemon
2 teaspoons Balti or curry paste
2 teaspoons mango chutney
A handful of dried fruit - I suggest raisins, chopped apricots, cranberries
A handful nuts - walnuts, hazelnuts, cashew or pecan
1 teaspoon seeds - pumpkin, flax, sunflower, poppy, onion etc.....
Salt and pepper



First you need to prepare the vegetables. Finely slice everything, slice the apples into matchsticks and dip into a little lemon juice to stop them going brown. Mix the shredded vegetables, the fruit, nuts and seeds in a bowl and set to one side whilst you make up the dressing.


Mix together the greek yogurt, mayonnaise, mango chutney and curry paste. Taste and add a little lemon juice if you want to cut a little of the sweetness of the mango. Season to taste.


Combine the dressing with the shredded vegetables. Mix well making sure everything is well coated.


You can serve straight away or seal in an airtight container and it will happily keep in the fridge for a few days.

Have a good start to your week
Love Lizx
 Curried Slaw