Random Cooking Chemistry: Curried Apple Slaw

Hello! The summer is still here (Boo) which means we can still have barbecues and eat an overabundance of side dishes (Yay).  Look, in all seriousness being a vegetarian at a barbecue can really mean eating nothing but side dishes.  Soooooo, lets make an awesome one that you can sit in a corner and eat while fighting guests off with a fork…..or share.

I’m a sucker for bean burgers and slaw so when a I saw a Runner’s World test kitchen recipe for a curry slaw I knew I had to make this one my own. I decided to substitute the mayo for greek yogurt, switched up the raisins and used Stella Cidre and agave instead of apple juice.  Also, being a person that used to eat red meat like I was paid to do so, I know it would compliment a juicy beef burger.  Check it out below:

Note: Recipe yields 4 servings


  • 5 cups shredded green cabbage
  • 3/4 cup shredded carrot (approx 1 carrot)
  • 2 Granny  smith apples, chopped
  • 2 scallions chopped
  • 1/4 cup California raisins
  • 1/2 cup plain greek yogurt (approx. 6 oz container)
  • 1 tsp curry powder (I used muchi curry powder)
  • 3 tbsp of Stella Cidre
  • 2 tsp of Agave
  • Salt and pepper to taste


Note: The key to this recipe is organization, of course if you’re doing all of the shredding.


1.  In a separate bowl, combine greek yogurt, Stella Cidre, agave, curry powder, salt, and pepper. ( Note: Making this first will allow the flavors to combine and compliment each other.)


2. In a large bowl combine cabbage, carrot, apples, scallions, and raisins.


3. Add Greek yogurt mixture to the cabbage mixture and toss well.  Let the combined ingredients marinate for 10 minutes.

I hope you all enjoy this spicy treat that just so happens to yield the same amount of servings as the black bean burgers recipe , here. Coincidence? I think not!

~Tia B


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