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Curry Coleslaw

January 9, 2021January 9, 2021 Rain Arora 0 Comments curry accompaniments recipes, curry all recipes, curry aubergine recipes, curry egg recipes indian, curry eggs recipes, curry recipes allrecipes, curry recipes australia, curry recipes authentic, curry recipes bbc, curry recipes bbc good food, curry recipes beef, curry recipes bon appetit, curry recipes botw, curry recipes butter chicken, curry recipes cauliflower, curry recipes chicken, curry recipes chicken slow cooker, curry recipes chicken thigh, curry recipes chicken tikka masala, curry recipes chickpea, curry recipes chinese style, curry recipes coconut milk, curry recipes delicious, curry recipes delicious magazine, curry recipes delish, curry recipes dinner party, curry recipes donal skehan, curry recipes easy, curry recipes easy to make, curry recipes food network, curry recipes for beginners, curry recipes for chapathi, curry recipes for dinner, curry recipes for instant pot, curry recipes for rice, curry recipes from around the world, curry recipes indian, curry recipes japanese, curry recipes sword and shield, curry recipes vegan, curry recipes vegetarian, curry recipes with coconut milk, curry recipes without coconut milk, recipes curry and rice, s&b curry powder recipes, s&b curry recipes, the curry recipes

Ingredients
1 head cabbage, cored and shredded
2 bunches green onions, chopped 1 (16 ounce) package frozen green peas
1 cup dry roasted peanuts 1 cup sour cream
1 cup mayonnaise 1/4 cup white vinegar
2 tablespoons curry powder 1/2 teaspoon ground ginger 1 teaspoon ground cayenne pepper

Directions
In a large bowl, mix the cabbage, green onions, peas, and peanuts.

In a separate bowl, mix the sour cream, mayonnaise, vinegar, curry powder, ginger, and cayenne pepper. Toss with the slaw to coat.
Cover and refrigerate until serving.

← Adriel’s Chinese Curry Chicken
Fruited Tofu Curry Salad →

Rain Arora

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