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For the ginger-garlic paste:
- 115g cloves garlic, whole
- 115g fresh ginger, peeled, cut into 1cm
- 3 tbsps vegetable oil
For the coleslaw:
- 115g whole milk yoghurt
- 115g mayonnaise
- 2 tbsps lemon juice
- 56g minced fresh coriander
- 14g minced fresh dill
- 1 tbsp ginger-garlic paste
- 1/2 tsp salt
- 1/ tsp freshly ground black pepper
- 1 medium shallot, minced
- 560g broccoli coleslaw
- 56g dried cranberries (optional, can substitute pomegranate seeds)
- 115g skinless almonds, toasted
How to make Broccoli and Dill Raita Coleslaw
1) Make the ginger-garlic paste. Throw the garlic, ginger and vegetable 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.
2) Save what you don't use in a small glass jar; it should last in the fridge for 2-3 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.
3) Make the coleslaw. In a large bowl,together all of the ingredients except the broccoli coleslaw, cranberries and almonds. Taste for seasoning and adjust according to your palate.
4) Add the coleslaw, cranberries and almonds and gently toss. Chill before serving.
Broccoli coleslaw is a US favourite found in the supermarket, featuring shredded broccoli. You can find a recipe to make it from scratch by Ellie Krieger here.