Classic Coleslaw with Attitude

Classic Coleslaw with Attitude

0 Reviews
From: EatingWell Magazine, July/August 2016

Lots of crunchy, aromatic seeds and the pungent agrodolce bite of quick-pickled raisins elevate this coleslaw recipe from plain to brilliant. If you're bringing it to a party, make sure to save some at home for yourself. You'll want to put it on sandwiches and salads, or serve it alongside pork chops.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • Pickled Raisins
  • ½ cup golden raisins
  • ⅓ cup cider vinegar
  • ⅓ cup water
  • 2 whole cloves
  • Slaw
  • 10 cups thinly sliced cabbage (from 1 small head)
  • 3 medium carrots, shredded
  • 2 cups thinly sliced sugar snap peas (about 6 ounces)
  • 1¼ teaspoons salt
  • ½ cup mayonnaise
  • 3 tablespoons lemon juice
  • 1 tablespoon sugar
  • 2 teaspoons black sesame seeds
  • ½ teaspoon caraway seeds
  • ½ teaspoon fennel seeds
  • ½ teaspoon poppy seeds
  • ¼ teaspoon aniseed
  • ¼ teaspoon celery seeds

Preparation

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  1. To prepare pickled raisins: Combine raisins, vinegar, water and cloves in a small nonreactive saucepan. Bring to a boil. Reduce heat and simmer for 2 minutes. Remove from heat and let stand until cool.
  2. To prepare slaw: Meanwhile, combine cabbage, carrots and snap peas in a very large bowl. Sprinkle with salt and gently toss to combine.
  3. Whisk mayonnaise, lemon juice, sugar, sesame seeds, caraway seeds, fennel seeds, poppy seeds, aniseed and celery seeds in a small bowl. Pour the dressing over the slaw and mix well. Cover and refrigerate for at least 30 minutes or up to 1 day.
  4. Drain the raisins (discard the liquid); add to the slaw and toss.
  • Make Ahead Tip: Refrigerate pickled raisins for up to 1 week. Refrigerate slaw for up to 1 day; toss before serving.

Nutrition information

  • Serving size: about ¾ cup
  • Per serving: 117 calories; 7 g fat(1 g sat); 3 g fiber; 12 g carbohydrates; 2 g protein; 36 mcg folate; 4 mg cholesterol; 8 g sugars; 1 g added sugars; 2,766 IU vitamin A; 32 mg vitamin C; 48 mg calcium; 1 mg iron; 323 mg sodium; 235 mg potassium
  • Nutrition Bonus: Vitamin A (55% daily value), Vitamin C (53% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 1 vegetable, ½ fruit, 1½ fat

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