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. Source: EatingWell Magazine, July/August 2016

Anna Thomas


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; 7.4 g total fat; 1.2 g saturated fat; 4 mg cholesterol; 323 mg sodium. 235 mg potassium; 12.4 g carbohydrates; 2.7 g fiber; 8 g sugar; 1.8 g protein; 2766 IU vitamin a iu; 32 mg vitamin c; 36 mcg folate; 48 mg calcium; 1 mg iron; 18 mg magnesium; 1 g added sugar;