Crunchy, herby, and a little sweet — this is the slaw we make when something needs a fresh, punchy side. Mango powder and sweet curry do the heavy lifting; the monk fruit is what ties it together.
Moorish Coleslaw
Ingredients
Slaw
- Green cabbage shredded
- Red/purple cabbage shredded
- Shredded carrots
- Red onion thinly sliced
- Green onion or chives
- Mint fresh
- Cilantro fresh
Sauce / Dressing
- Mayo, Greek yogurt or sour cream or a mix of all three
- Mango powder (amchur)
- Sweet yellow curry powder
- Monk fruit sweetener the key – to taste
- Cumin
- Salt & pepper to taste
- Sumac seasoning tiny bit
- Lemon pepper tiny bit
Instructions
Prep the slaw
- Thinly shred the green and purple cabbage into a large bowl.
- Add the shredded carrots, red onion, green onion or chives, mint and cilantro. Toss to combine.
Make the dressing
- In a separate bowl, whisk your base – mayo, Greek yogurt, sour cream, or any mix of the three.
- Whisk in the mango powder, sweet yellow curry powder, cumin, and a tiny bit of sumac and lemon pepper.
- Add the monk fruit sweetener a little at a time – this is the key. Keep tasting until it balances the spice.
- Season with salt and pepper to taste.
Bring it together
- Pour the dressing over the slaw and toss until everything is evenly coated.
- Chill at least 30 minutes so the flavors meld, then taste and adjust the sweetener and salt before serving.
Notes
Measure with your heart ♡ — there are no exact amounts here, adjust everything to taste.
The monk fruit sweetener is the key: add it slowly and keep tasting until it balances the curry and sumac.
