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Close up of Indian slaw from above.
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4.75 from 12 votes

Indian slaw

This is creamy, slightly spicy slaw that's perfect for Indian cookouts.
Prep Time20 mins
Cook Time20 mins
Resting time4 hrs
Course: Salad
Cuisine: Indian
Keyword: Indian coleslaw, Indian slaw
Servings: 8
Calories: 148kcal
Author: romain | glebekitchen

Ingredients

The coleslaw dressing

  • 1/2 cup full fat yoghurt
  • 1/2 cup mayonnaise I really like Hellmans
  • 1/2 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1/4 tsp kashmiri chili powder
  • 1/2 tsp black pepper coarse grind
  • 1/4 tsp mustard powder I use Keens
  • 2 1/2 tbsp lemon juice from a lemon, not a bottle
  • 1 tbsp milk (optional) to thin if your yoghurt is really thick
  • 1 tsp sugar - you can use a bit more if you like sweet but don't go crazy

Indian slaw

  • 1 small green cabbage sliced as thinly as you can
  • 1/2 large spanish onion sliced as thinly as you can
  • 2 carrots shredded (I use a cheese grater)
  • 2 large jalapenos seeded and julienned
  • 2 1/2 tsp kosher salt - or a little more to taste. 2 tsp table salt should be lots
  • 1 tbsp vegetable oil
  • a big handful of cilantro stems and leaves, finely chopped
  • all the dressing from above

Instructions

Make the coleslaw dressing

  • Combine all the coleslaw dressing ingredients except the milk.
  • Stir to thoroughly combine. If it looks really thick add a bit of milk to thin it out. You want thick but within reason. Taste. You might like a little more lemon. Up to you.

Make the Indian slaw

  • Prep your vegetables. Core and thinly slice the cabbage. Slice the onion. Julienne the jalapeno. Shred your carrots. Chop the cilantro.
  • Combine the vegetables in a large bowl. A really large bowl. Don't think I tossed this slaw in the bowl I show. I used the biggest bowl I own. It makes things way easier. Trust me on this one.
  • Sprinkle the salt and oil over the vegetables. Stir to combine. Good quality restaurant tongs are a real help here.
  • Add the dressing and the cilantro. Toss to fully coat the vegetables with the dressing. If it's really hard to do add a bit more milk next time.
  • Let rest in the fridge for four hours before serving. Overnight is even better.

Nutrition

Calories: 148kcal | Carbohydrates: 9g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 845mg | Potassium: 236mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2683IU | Vitamin C: 37mg | Calcium: 50mg | Iron: 1mg