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Curried Coleslaw

Curried Coleslaw

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By America's Test Kitchen
5(1)
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Time

25 minutes, plus 1 hour wilting and 30 minutes chilling

Yield

Serves 8 to 10

Ingredients

Ingredient check list

Test Kitchen Techniques

Why This Recipe Works

It was important to salt the shredded cabbage for our Curried Coleslaw to remove excess water before dressing it. Allowing the salted cabbage to sit for at least one hour drained off most of the liquid.

For the dressing, cutting the mayonnaise with a bit of sour cream improved the texture of the dressing and added richness and a pleasant tang. A bit of curry powder and cumin added depth, while slivered almonds provide crunch. Toast the almonds in a skillet over medium heat until lightly browned for the best flavor.

Before You Begin

After step 1, the salted, rinsed, and dried cabbage mixture can be refrigerated in a zipper-lock bag for 24 hours.

Instructions

  1. SALT CABBAGE Toss cabbage, carrots, jalapeno, onion, and salt in colander set over bowl. Let stand until wilted, about 1 hour. Rinse cabbage mixture under cold water, drain, and dry well with kitchen towel.
  2. DRESS SLAW Whisk mayonnaise, sour cream, vinegar, sugar, pepper, currants, cumin, and almonds in large bowl. Stir in cabbage mixture and refrigerate until chilled, at least 30 minutes. Serve. (Coleslaw can be refrigerated in airtight container for 2 days.)

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