Curried cabbage salad is the picnic side that outshines the mains: crunchy shredded cabbage and carrots tossed in a curried mayonnaise dressing with almond butter, ginger, and sweet dried apricots. Slivered almonds go on at the end for crunch, and a soak in water takes the raw onion's bite away first. It chills like a dream, which makes it a potluck champion.
SERVES 6 TO 8
This curried salad is perfect for summer picnics and potlucks!
INGREDIENTS
1 red onion, very thinly sliced
filtered water
¼ cup/55 g Homemade Curried Mayonnaise
2 tbsp/30 g almond butter
2 tbsp/20 g dried apricots
2 tbsp/3 g cilantro, chopped
2 tsp/10 g fresh ginger, minced
1 head cabbage, shredded
2 medium carrots, peeled and shredded
¼ cup/45 g slivered almonds
COOKING INSTRUCTIONS
Cover red onions with filtered water and let sit for 10 minutes to take out the bite. Drain. In a large bowl combine the mayo, almond butter, dried apricots, cilantro and ginger. Whisk until smooth. Add the cabbage, carrots and onion to the dressing and toss well to mix. Chill until needed. Garnish with slivered almonds.
Pro Tips
- Soak the sliced red onion in filtered water for the full 10 minutes — this removes the harsh bite while keeping all of its sweet crunch.
- Whisk the dressing completely smooth before the cabbage goes in; almond butter needs real work to blend with the curried mayonnaise.
- Chop the dried apricots small so their sweetness distributes evenly through the salad instead of hiding in chewy pockets.
- Add the slivered almonds only when serving — stirred in early, they go soft in the dressing and lose their crunch.
- Shred the cabbage fine enough to eat comfortably raw; a mandoline makes quick, even work of it.
Frequently Asked Questions
How long does this salad keep?
It actually improves overnight, absorbing the curried dressing as it sits. Refrigerate for up to three days and add the almonds fresh each time you serve it.
Can I make this without mayonnaise?
The curried mayo is the dressing's backbone, but a tahini-lemon dressing works if you need an egg-free version — add a pinch of curry powder to match.
What can I use instead of almond butter?
Tahini or cashew butter both blend into the dressing nicely. Almond butter's toasty flavor is the best match for the curry, though.
Is this salad paleo?
Yes, as long as the curried mayonnaise is made with paleo-friendly oil. Everything else — cabbage, carrots, dried apricots, almonds, and fresh ginger — is naturally compliant.
Recipe Card
Ingredients
Method
- COOKING INSTRUCTIONS Cover red onions with filtered water and let sit for 10 minutes to take out the bite.
- Drain.
- In a large bowl combine the mayo, almond butter, dried apricots, cilantro and ginger.
- Whisk until smooth.
- Add the cabbage, carrots and onion to the dressing and toss well to mix.
- Chill until needed.
- Garnish with slivered almonds.
