Shredded Carrot Slaw with Curry Dijon and Pistachios in a white bowl on a table with a bunch of other picnic dishes and flowers

Shredded Carrot Slaw with Curry Dijon and Pistachios


  • 1/2 small red onion, thinly sliced
  • 1 tsp ground cumin
  • 1 tsp group coriander
  • 1 tbsp. Smak Dab Curry Dijon Mustard 
  • 3 tbsp. fresh lemon juice
  • 1 tbsp. grated lemon zest
  • 1 tsp honey
  • 1 cup mayo (homemade or Hellman’s)
  • 1 small head Savoy cabbage, sliced into thin ribbons (about 12 loose cups)
  • 2 carrots, peeled and shaved into ribbons (about 2 loose cups)
  • 1/2 cup chopped mint
  • 1/4 cup toasted pistachios, coarsely chopped 
  • Sea salt and feshly ground black pepper


  1. Soak the red onion in ice cold water to mellow, about 20 minutes. Drain.
  2. In a bowl, combine spices, mustard, honey, mayo, a good pinch of salt, lemon juice and zest. Stir until well combined.
  3. Put the cabbage, carrots, mint, and onion in a large bowl, and toss the salad with 2/3 of the dressing. Let sit for about 10 minutes to mellow, and drizzle remaining dressing. Sprinkle with chopped pistachios, and a few grinds of fresh black pepper. Season with additional salt and pepper if needed. Serve immediately!