Crunchy Raisin Coleslaw
This sweet and crunchy raisin coleslaw combines crisp cabbage with juicy raisins and a creamy dressing. The perfect side dish for summer picnics, barbecues, or weeknight dinners. Kids love the sweet bursts of raisin in every bite!
Ingredients
Coleslaw:
- 4 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1 cup grated carrots
- 3/4 cup raisins
Dressing:
- 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
Instructions
- Mix shredded green cabbage, purple cabbage, and grated carrots in a large bowl. Toss until well combined.
- Add raisins to the cabbage mixture and gently mix them through the veggies.
- In a small bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, pepper, and celery seeds if using.
- Pour the dressing over the cabbage mixture and toss until everything is evenly coated.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving.
- Give the coleslaw a quick stir before serving to redistribute the dressing.
Notes
- For plumper raisins, soak them in warm water for 10 minutes before adding to the coleslaw.
- The coleslaw tastes even better after chilling in the refrigerator for a few hours.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Add a handful of toasted sunflower seeds or sliced almonds just before serving for extra crunch.
- For a lighter version, substitute half the mayonnaise with plain Greek yogurt.