Curried Asparagus Coleslaw

Curried Asparagus Coleslaw
Recipe type: Salads
For the Curried Yogurt Dressing:
  • 1 tsp coriander seed
  • ½ tsp mustard seed
  • ¼ tsp cumin seed
  • 1 tsp turmeric
  • ¼ tsp hot paprika (optional if you like an extra spicy kick)
  • ½ tsp salt
  • 2 cloves garlic, peeled and coarsely chopped
  • 2 Tbsp cold pressed flax oil
  • ½ cup plain yogurt
For the Coleslaw:
  • 24 asparagus spears, coarsely grated (about 1-1/2 cups total)
  • 1 orange bell pepper, thinly sliced
  • 1 banana pepper, seeded and thinly sliced (or another ¼ cup bell pepper if you don’t want it spicy)
For the Curried Yogurt Dressing:
  1. In a spice grinder or coffee grinder dedicated to only grinding spices (unless you like curried coffee), grind the coriander, cumin, mustard seed, turmeric and hot paprika until a fine powder is achieved. Add the spice mix to a blender or food processor with the garlic and flax oil and grind until a thick paste is formed. Transfer to a small bowl with the yogurt and stir together into a smooth dressing. Transfer to a medium bowl.
For the Coleslaw:
  1. In the medium bowl with the Curried Yogurt Dressing, add the grated asparagus and sliced peppers. Toss together gently with your fingers. Serves 4-6 as a main course salad or 8-10 as a side or starter.