Chickpea curry and coleslaw are two of my favorite foods, so combining them is a win-win. This dish makes a perfect side for a spicy meal or a fancy-pants hamburger, so give chickpea curry coleslaw a go and let me know what you think.
Curry Coleslaw Dressing Ingredients:
1 tsp CORIANDER
½ tsp TURMERIC
½ tsp CUMIN
2 Tbsp SUGAR
1 tsp GINGER (minced)
1 tsp GARLIC (minced)
2 Tbsp VINEGAR (or substitute fresh lemon juice and zest–very tasty!)
¼ cup SOUR CREAM (or substitute plain yogurt)
¼ cup MAYONNAISE
14 oz can CHICKPEAS
½ small CABBAGE (shredded)
2 medium CARROTS (shredded)
½ cup CILANTRO (chopped)
SALT and PEPPER to taste
In a small bowl, combine ingredients for dressing and whisk together until smooth. Be sure the ginger and garlic are minced well. I’ve sometimes substituted lemon juice for the vinegar and it tastes great; if using fresh lemon, also throw in a little (or a lot) of the zest. In a larger bowl, combine cabbage, carrots, and a 14oz can of chickpeas (rinsed and drained). Add dressing and mix well. Add salt and pepper to taste (a dash of cayenne will add a little bite). Add cilantro.
And that’s it.
This curry coleslaw is a perfect side for an Indian feast. We serve it with a spicy chicken curry and it’s a great pairing, it’s also great with a banh mi burger, and a lot healthier than french fries or potato chips.
It tastes great the 1st day and super great the second day, and if there’s any left on the 3rd day, then you made it wrong.
Give this coleslaw recipe a try and let me know what you think, and bon appetit!
Ever try quinoa? Toss it with loads of fresh veggies to make an awesome Quinoa Salad.