Guest Post: Curry Slaw & Fruit by This Dusty House

Hello My Daily Randomness readers! I’m Jeanette, from This Dusty House. Most of the time, I’m a house blogger, sharing everything and anything about the renovations we’ve been doing on our house, home decor ideas, mug shots of my puppy, and my adventures in gardening. Occasionally, however, I turn my attention to my second love – food – and the other part of my blog: This Dusty Kitchen. When Brittany gave me the chance to guest post on My Daily Randomness, I knew exactly what I wanted to share.

I mixed this slaw up a couple weeks ago, the night before my best friend and I were planning to hike to the beach and picnic in the sand. It was perfect: fresh and refreshing, lightly sweet and lightly tart with a little kick behind it. We passed the mason jar I packed it into between us, pouring out our lives to each other as best friends who haven’t seen each other for months will do. Then, strengthened by the delicate heat of the red pepper flakes and the delightful crunch of the cabbage, we made our way home.

Curry Slaw and Fruit

Adapted from Beth Michelle’s Papaya Nectarine and Cabbage Slaw with Curry Dressing

This salad is easily customized to preference. I used pears and nectarines because they looked good when I wandered through the grocery store. Go for fruit that have a crunch or the texture of a melon. Oranges or very juicy fruit may not be quite so delightful in this, though they would likely work too.

Dressing: 1/4 cup oil
2 teaspoons rice vinegar
1 tablespoon maple syrup or honey
1 tablespoon curry
1/2 tablespoon red pepper flakes (depending on how much heat you like, you can add up to 1 and 1/2 tablespoons)
4 1/2 tablespoons light mayonnaise or to taste

4 cups cabbage, chopped or shredded
2 nectarines, chopped
2 pears, chopped
1/2 a large red onion, chopped

1. In a small mixing bowl, combine the ingredients for the dressing. Whisk until smooth. Make sure you taste it and adjust to your preferences.
2. In a large salad bowl, toss the salad ingredients and pour the dressing over top. Mix well to coat.
3. Serve immediately or store in the fridge for a few days. It hasn’t lasted in my fridge the two times that I’ve made this now, so I can’t attest to how long it will stay crisp and fresh.

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