I’ll be in Ireland for Easter this year, so I thought I’d share a side dish with you that has a little bit of Irish infusion in it (cabbage) and is perfectly paired with traditional ham served for Easter. This Curried Coleslaw recipe is a fun tweak on the norm and has a really nice balance of flavors, while being neither too heavy or hearty.
There’s always a plethora of cabbage leftover from St. Patrick’s Day in stores, and since it lasts forever in the fridge, I usually swipe a head or two and make coleslaw for Easter. Or, if I’ve gone through all of my homemade sauerkraut, I’ll make enough to get me through to late summer, when cabbage is ripe and juicy.
Homemade mayonnaise makes this coleslaw really tasty, however, if eggs aren’t your friend, or you want to keep this vegan, you can use my homemade coconut milk mayonnaise, or something like Vegenaise and you really can’t tell the difference. Another option is to try my No Mayonnaise Coleslaw recipe, that is super yummy as well! Geesh, talk about options!
Whether it’s served alongside ribs at a summer BBQ, ham at Easter, or all alone, you’ll love this Curried Coleslaw recipe!
Sharing this article helps spread the word. Help me build a coalition of like-minded people who are dedicated to sharing ideas about nutritional awesomeness, natural remedies, and fantastically delicious recipes.