Broccoli and Dill Raita Slaw Recipe

Name: Broccoli and Dill Raita Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
In a large bowl, whisk together all of the ingredients except the broccoli slaw, cranberries, and almonds.
2
Taste for seasoning and adjust according to your palate.
3
Add the slaw, cranberries, and almonds and gently toss.
4
Chill before serving.
5
Ginger-Garlic Paste:
6
Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste.
7
There will still be tiny little pieces in there, but overall, it should resemble a paste.
8
Save what you don't use in a small glass jar; it should last in the fridge for 2 to 3 weeks.
9
It's a delicious addition to marinades, pasta sauces, stir-fry sauces, slow-cooker recipes, gravy etc.
10
We always had a jar of this stuff in our fridge growing up.

555

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup plain whole milk yogurt, 1/2 cup mayonnaise, 2 tablespoons lemon juice, 3 tablespoons minced fresh cilantro, and more.

Yes, Broccoli and Dill Raita Slaw falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Broccoli and Dill Raita Slaw

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions