Open Arms of Minnesota

Weekly Recipe #68: Curried Coleslaw with Green Onions and Cranberries

By Jeanne Foels, Marketing & Outreach Coordinator
This weekend, after picking up some beautiful green onions at the farmers market, I embarked on a quest to make a coleslaw worth getting excited about. Usually I skip right by the mayonnaise-drowned dish at picnics, so I tried to whip up the most colorful version I could.

Far from your typical listless slaw, this recipe is lively and fresh, full of pop from the cranberries, curry powder and those pretty green onions. For even more color, use red cabbage.

Curried Coleslaw with Green Onions and Cranberries
Adapted from a recipe on Epicurious

(Makes about 6 servings)

3 tbsp. fresh lime juice
1/4 cup mayonnaise
1 1/2 tbsp. curry powder
1 tbsp. peanut butter
5 cups finely sliced green cabbage (from about 1/2 large head)
2 carrots, peeled and either chopped into matchsticks or coarsely grated
3 green onions, thinly sliced
1/2 cup peanuts, chopped
1/2 cup cranberries
1 small jalapeno chili, seeded and minced

1. Whisk lime juice, mayonnaise, curry powder and peanut butter in a small bowl to blend.
2. Toss together cabbage, carrots, green onions, peanuts and cranberries in a large bowl.
3. Pour the dressing over the salad and toss well to blend. Season to taste with salt and pepper.

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