Fibre-Rich: Winter Garden Salad

This high-fiber winter salad makes the most of cold-season produce that’s actually in season. Shredded green cabbage, grated carrots, and chopped broccoli florets get tossed with raisins and sunflower seeds for crunch, then dressed in a creamy yogurt-and-chutney dressing spiked with curry powder.

The dressing is the move here. Mango chutney brings sweetness and tang, plain yogurt provides body and a clean tang, and a teaspoon of curry powder ties them together with warm spice. The result tastes brighter and more interesting than any standard coleslaw.

Kitchen Tips

• Shred the cabbage and carrots fine for the best dressing pickup. Big chunks slide off the dressing instead of carrying it.
• Cut the broccoli into small florets, no bigger than the cabbage shreds. Big broccoli pieces stand out awkwardly and don’t dress evenly.
• Toast the sunflower seeds in a dry pan for 3 minutes before adding for deeper, nuttier flavor and crunch that lasts.
• Use full-fat or 2% Greek yogurt for the creamiest, thickest dressing. Fat-free yogurt dilutes the dressing and runs off the vegetables.
• Make 30 minutes ahead so the cabbage softens slightly and absorbs the dressing. Beyond an hour and the broccoli starts to weep.

Variations

• Swap raisins for dried cranberries, golden raisins, or chopped dried apricots for a different fruity note.
• Add 1 cup of cooked chicken or chickpeas to make this a complete meal salad.
• Use mango chutney (Major Grey style) for the most flavor, or try a spicy lime pickle for a sharper edge.