Crunchy Raisin Coleslaw Recipe

Name: Crunchy Raisin Coleslaw
Prep time: 15 min
Total time: 15 min
Ingredients: 4 cups shredded green cabbage; 1 cup shredded purple cabbage; 1 cup grated carrots; 3/4 cup raisins; 1/2 cup mayonnaise; 2 tablespoons apple cider vinegar; 1 tablespoon sugar; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon celery seeds (optional)

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Have you ever tried raisin coleslaw? It’s so yummy! Adults and kids both like this fun twist on regular coleslaw.

I made it for my family picnic in summer, and now they always ask for it! The sweet raisins mix with crunchy cabbage to make a perfect side dish.

You can make it fast with stuff you might already have at home.

This is not your boring old coleslaw from the store. The raisins add little bursts of sweetness that make this dish special and fun to eat.

Why You’ll Love Raisin Coleslaw

It’s super easy to make in just 15 minutes!
Sweet raisins make the coleslaw taste better than regular ones.
Kids who say “yuck” to veggies often gobble this right up.
You can make it ahead for busy days.
The pretty colors look nice on your table.

Ingredients You’ll Need

Cabbage: The crunchy base that holds everything together. Green cabbage works best, but purple adds fun color too!
Carrots: These sweet orange sticks add crunch and vitamins. I like to grate them thin so they mix in well.
Raisins: The star of our dish! These sweet little gems make each bite taste like a treat.
Mayonnaise: The creamy part that coats everything. You can use light mayo if you want fewer calories.
Apple Cider Vinegar: Just a splash gives that tangy zip. It wakes up all the flavors in the bowl.
Sugar: A tiny bit makes the dressing perfect. The sweetness brings out the best in the raisins.
Salt and Pepper: These basics make all the flavors pop. Just a pinch is all you need!

Equipment You’ll Need

Large Mixing Bowl: Big enough to toss everything without spilling. I use my blue plastic one that has tall sides.
Grater: To shred the carrots and cabbage if needed. The box kind with different-sized holes works great.
Sharp Knife: For cutting cabbage, if you’re not using pre-shredded cabbage. A good knife makes prep work so much faster.
Measuring Spoons: To get the right amount of each ingredient. Even a little too much vinegar can change the taste!
Whisk: For mixing the dressing ingredients smoothly. A fork works too, if you don’t have a whisk.

How to Make Raisin Coleslaw

Making raisin coleslaw is super easy! You just mix together fresh veggies, sweet raisins, and a creamy dressing. Then let the flavors blend while it chills in your fridge.

Step 1: Cut the cabbage into thin strips or use a bag of pre-shredded cabbage. I like to mix green and purple for pretty colors!

Step 2: Grate carrots using the big holes on your grater. You want them thin but not mushy.

Step 3: Put cabbage, carrots, and raisins in your big bowl. Mix them up good with your hands or spoons.

Step 4: In a small bowl, stir mayo, vinegar, sugar, salt, and pepper until smooth. Taste it to make sure it’s yummy.

Step 5: Pour the dressing over the veggies and raisins. Stir everything until all pieces have dressing on them.

Step 6: Cover the bowl with plastic wrap and put it in the fridge. Let it sit for at least 30 minutes before eating.

Tips for the Best Raisin Coleslaw

Soak your raisins in warm water for 10 minutes before adding. This makes them extra plump and juicy in every bite!
Don’t mix too hard or too long. Gentle tossing keeps the cabbage crunchy instead of soggy.
Make it ahead of time. The flavors get even better after sitting in the fridge for a few hours.
Taste before serving and add more salt, pepper or vinegar if needed. Everyone’s taste buds are different!
My grandma taught me to add a tiny pinch of celery seeds. They add amazing flavor that makes people say “wow!”

Variations and Substitutions

Greek yogurt instead of mayo: Makes a tangy, lighter dressing with fewer calories and more protein.
Dried cranberries: Can replace raisins for a tart twist. They look like little jewels in your salad!
Add nuts: Sliced almonds or sunflower seeds give extra crunch. Toast them first for more flavor.
Apple chunks: Fresh diced apple adds sweet crunch. I used this when I made it for a fall party, and everyone loved it!
Different vinegars: Try rice vinegar for milder tang or balsamic for rich sweetness. Each one changes the flavor in a fun way.

Make-Ahead and Storage Tips

Prep ahead trick: Mix the veggies and raisins, but keep the dressing separate until 30 minutes before serving. This keeps everything super crunchy!
Stays fresh in the fridge for up to 3 days in a covered container. The taste actually gets better after day one.
Not freezer-friendly: The mayonnaise will separate, and the veggies get mushy when thawed. Always make fresh or refrigerate.
If it seems dry after storing, add a tiny splash of vinegar and a spoonful of mayo. Quick stir and it’s good as new!
Travel tip: For picnics, keep in a cooler with ice packs. Food safety matters with mayo-based salads on hot days.

Serving Ideas

Barbecue buddy: Serves perfectly alongside burgers, hot dogs, or grilled chicken. The sweet-tangy flavor cuts through rich meats.
Sandwich topper: Pile it on pulled pork sandwiches instead of plain coleslaw. The raisins add amazing sweetness!
Fish tacos: Use as a crunchy topping for fish tacos. The sweet raisins taste amazing with lime and fish.
Potluck star: Bring to gatherings in a pretty bowl. People always ask for the recipe when I take this to church dinners!
Family meals: Great side dish with almost any main course. Even my picky nephew, who hates vegetables, asks for seconds!

Frequently Asked Questions (FAQs)

Yes! Bags of coleslaw mix work great and save time. Just add the raisins and dressing. Some mixes already include carrots, too.

Salt the shredded cabbage and let it sit for 15 minutes, then squeeze out extra water before adding other ingredients. This helps keep your coleslaw crisp.

Use light mayonnaise or Greek yogurt for the dressing. You can also reduce sugar or use a natural sweetener instead for fewer calories.

Golden raisins taste wonderful in this coleslaw! They’re slightly tangier than regular raisins and add a pretty color contrast with the purple cabbage.

You can make it up to 24 hours ahead for best results. The flavors blend nicely overnight, but the texture stays best within one day of making.