Indian Spiced Slaw

Cole Slaw
  • Yield: 4-6 servings


2cups red cabbage, shredded
2cups green cabbage, shredded
1small fennel bulb, shredded
1small red onion, thinly sliced
1 carrot, shredded
1/2cup raisins
1large apple, diced
Salt and pepper
1cup plain nonfat Greek yogurt
2tablespoons canola oil or light olive oil
1tablespoon raw brown sugar
Juice of 1 lemon
1teaspoon cumin
1tablespoon turmeric
2tablespoons Tahini
1tablespoon celery seed


In a large bowl, mix all of the slaw ingredients well. In a small bowl, whisk together all of the sauce ingredients until blended. Add the sauce to the slaw ingredients and mix well. Salt and pepper to taste.

Serve chilled. This is even better if it sits in the refrigerator overnight so the flavors get a chance to meld together. It lasts a week in the refrigerator and still tastes fresh.

Serves 4-6.

Recipe courtesy of The Ultimate Cancer-Fighting Cookbook.