Broccoli and Dill Raita Slaw

Total Time:
15 min
15 min

6 to 8 servings

  • 1/2 cup plain whole milk yogurt
  • 1/2 cup mayonnaise
  • 2 tablespoons lemon juice
  • 3 tablespoons minced fresh cilantro
  • 1 tablespoons minced fresh dill
  • 1 tablespoon Garlic-Ginger Paste, recipe follows
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 medium shallot, minced
  • 2 (10-ounce) bags broccoli slaw
  • 1/4 cup dried cranberries (optional, can substitute pomegranate seeds)
  • 1/2 cup skinless sliced almonds, toasted
  • 1/2 cup cloves garlic
  • 1/2 cup (1/2-inch slices) fresh ginger
  • 1/4 cup canola oil
Watch how to make this recipe.
  • In a large bowl, whisk together all of the ingredients except the broccoli slaw, cranberries, and almonds. Taste for seasoning and adjust according to your palate.

  • Add the slaw, cranberries, and almonds and gently toss. Chill before serving.

  • Ginger-Garlic Paste:

  • Throw the garlic, ginger, and canola 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.

  • Save what you don't use in a small glass jar; it should last in the fridge for 2 to 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.

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