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Curry Coleslaw

I have always loved fresh salads, but like my good friend Anika, I don’t always LOVE greens. I just never feel satisfied after eating them. Instead, I like salads with bold flavors, a little bit of crunch and a whole lot of chew. This curry salad is the perfect fit for that criteria. The flavors are bold, the crunch factor is definitely there, and it pairs perfectly with grilled fish, chicken or salmon.  It literally takes minutes to whip up and is dairy free and gluten-free.  Enjoy!

Yields:  4 large salads


  • 12 ounces organic shredded coleslaw
  • ¼ cup seedless raisins
  • ¼ cup raw unsalted sunflower seeds
  • ¼ cup raw cashew butter
  • ¼ cup lemon juice
  • 1-2 tbsp curry powder
  • 2 tbsp agave nectar


  1. Combine coleslaw, raisins and sunflower seeds into a large bowl.  Set aside.
  2. In a separate bowl, combine the cashew butter, curry powder and lemon juice and stir to combine. (May need to add a splash of water to thin it down a little bit). Add to coleslaw mix and stir to combine.
  3. Let sit in fridge to cool before serving

Nutrition per serving:

Calories: 228 | Fat: 12 grams | Carbs: 27 grams | Protein: 6 grams

In health, Hanna Grinaker –Corporate Registered Dietitian– Life Time Weight Loss


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