Broccoli and Dill Raita Coleslaw

Aarti fuses Indian raita with American coleslaw in this crunchy salad.

  • Preparation Time15 mins
  • Serves6
  • DifficultyEasy

For the ginger-garlic paste

115g cloves garlic, whole
115g fresh ginger, peeled, cut into 1cm slices
3 tbsps vegetable oil

For the coleslaw

115g whole milk yoghurt
115g mayonnaise
2 tbsps lemon juice
56g minced fresh coriander
14g minced fresh dill
1 tbsp ginger-garlic paste
1/2 tsp salt
1/ tsp freshly ground black pepper
1 medium shallot, minced
560g broccoli coleslaw
56g dried cranberries (optional, can substitute pomegranate seeds)
115g skinless sliced almonds, toasted
1) Make the ginger-garlic paste. Throw the garlic, ginger and vegetable oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall it should resemble a paste.

2) Save what you don't use in a small glass jar; it should last in the fridge for 2-3 weeks. It's a delicious addition to marinades, pasta sauces, stir-fry sauces, slow-cooker recipes, gravy, etc. We always had a jar of this stuff in our fridge growing up.

3) Make the coleslaw. In a large bowl, whisk together all of the ingredients except the broccoli coleslaw, cranberries and almonds. Taste for seasoning and adjust according to your palate.

4) Add the coleslaw, cranberries and almonds and gently toss. Chill before serving.

Broccoli coleslaw is a US favourite found in the supermarket, featuring shredded broccoli. You can find a recipe to make it from scratch by Ellie Krieger here.

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