3/4 cup nonfat plain Greek yogurt
1 tsp sweet curry powder
1/4 tsp ground cumin
1 tsp agave nectar
1 tsp rice vinegar
2 tsp mayonnaise
1/2 tsp kosher salt
1/4 tsp fresh black pepper
12-oz bag of broccoli slaw, rinsed and dried
1/2 cup golden raisins
1/3 cup roasted unsalted cashews
3 Tbsp unsweetened coconut flakes
In a large mixing bowl, stir together the yogurt, curry powder, cumin, agave nectar, rice vinegar, mayonnaise, salt and pepper.
Add the broccoli slaw and raisins, and stir to combine.
In a small nonstick frying pan over low-medium heat, toast the cashews until lightly browned and aromatic, shaking the pan occasionally, 3-4 minutes. Add the toasted cashews to the broccoli slaw.
Then, in the same pan, toast the coconut flakes. Stir constantly; the coconut will brown quickly, so it shouldn't take more than 1 minute to toast them. Add to the slaw, and toss everything together.
Let the slaw sit at room temperature for up to 30 minutes, or in the refrigerator for several hours, to allow the flavors to come together.