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.

Anna Thomas
Source: EatingWell Magazine, July/August 2016


Pickled Raisins


Instructions Checklist
  • 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.

  • To prepare slaw: Meanwhile, combine cabbage, carrots and snap peas in a very large bowl. Sprinkle with salt and gently toss to combine.

  • 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.

  • 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 Facts

117 calories; protein 1.8g 4% DV; carbohydrates 12.4g 4% DV; exchange other carbs 1; dietary fiber 2.7g 11% DV; sugars 7.9g; fat 7.4g 11% DV; saturated fat 1.2g 6% DV; cholesterol 3.9mg 1% DV; vitamin a iu 2765.7IU 55% DV; vitamin c 32.5mg 54% DV; folate 35.9mcg 9% DV; calcium 48mg 5% DV; iron 0.9mg 5% DV; magnesium 17.7mg 6% DV; potassium 234.8mg 7% DV; sodium 323.3mg 13% DV; thiamin 0.1mg 8% DV; added sugar 1g.