Curry Coleslaw Recipe
Curry Coleslaw Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Notes Joan Hallford of North Richland Hills, Texas, "I inherited this coleslaw recipe from my mother. It's a snap to prepare, and the bacon gives it crunch."
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. + chilling

Ingredients

  • 8 cups shredded cabbage
  • 2/3 cup mayonnaise
  • 1/4 cup cider vinegar
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon pepper
  • 4 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled

Directions

Place cabbage in a large bowl. In a small bowl, combine the mayonnaise, sugar, salt, curry and pepper. Pour over cabbage and toss to coat. Cover and refrigerate. Sprinkle with bacon just before serving. Yield: 6-8 servings.
Originally published as Curry Coleslaw in Taste of Home October/November 1999, p18

Nutritional Facts

1 cup: 194 calories, 16g fat (3g saturated fat), 9mg cholesterol, 458mg sodium, 11g carbohydrate (9g sugars, 2g fiber), 2g protein.

  • 8 cups shredded cabbage
  • 2/3 cup mayonnaise
  • 1/4 cup cider vinegar
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon pepper
  • 4 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  1. Place cabbage in a large bowl. In a small bowl, combine the mayonnaise, sugar, salt, curry and pepper. Pour over cabbage and toss to coat. Cover and refrigerate. Sprinkle with bacon just before serving. Yield: 6-8 servings.
Originally published as Curry Coleslaw in Taste of Home October/November 1999, p18

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Reviews forCurry Coleslaw

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qliner User ID: 8520378 257136
Reviewed Nov. 22, 2016

"This is delicious. I added shredded carrots and thin slices of onions. The dressing makes whatever you add delicious."

MY REVIEW
hcdearmore User ID: 1889567 36203
Reviewed Jul. 4, 2013

"Yummy & easy, and uses everyday ingredients you're likely to have on hand (except maybe the cabbage!)."

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Patty Green User ID: 2730683 72773
Reviewed Feb. 23, 2011

"I always get asked for the recipe when I serve this."

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