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Red Cabbage Coleslaw

Red Cabbage Coleslaw mixes a great combination of flavours from sweet veggies and golden raisins into a delicious, versatile side dish.

Red Cabbage Coleslaw with corn & golden raisins.

Red Cabbage Coleslaw with corn & golden raisins.

This Red Cabbage Coleslaw was one Spouse and I put together last week when we had the family around for a Cold Plate lunch. It was a bit of a non-traditional version because I had made one of my summer favourites, Smoked Pork Loin.

That pork loin works incredibly well as a cold cuts for sandwiches too. I jokingly call it summer ham, because that’s kind of what it reminds me of.

I had smoked and entire centre loin of pork, including the sirloin end, which amounted to about an 8 pound roast. The smoked loin is best served thinly sliced, so I was very glad to have my electric meat slicer for the job. There was a whole turkey platter full of sliced pork at the end.

There was plenty to go around for the 15 we served at lunch that day. We shared the leftovers with some guests and with friends later in the day. We served potato and pasta salads as well, which also yielded leftovers to share.  This new coleslaw we had made though, was completely gobbled up!

Sliced Smoked Pork Loin

Sliced Smoked Pork Loin

I think the sweetness of the corn and golden raisins along with the crunch of the cabbage and carrots, combined with the tangy coleslaw dressing is what made this such a winner. The texture and flavours worked very well together. 

This makes a great side dish addition to cold plates throughout the year or for a summer barbecue. Next time I make Pulled pork, I just night try it on those sandwiches too.

Red Cabbage Coleslaw with corn & golden raisins.

Red Cabbage Coleslaw

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If you liked this recipe, then you will definitely want to take a look at this very popular post for Newfoundland Cold Plate, with several more recipes like this.

Newfoundland Cold Plate

Newfoundland Cold Plate

 

Red Cabbage Coleslaw with corn & golden raisins.
Yield: 10 or more servings

Red Cabbage Coleslaw

Prep Time: 15 minutes
Total Time: 15 minutes

Red Cabbage Coleslaw mixes a great combination of flavours from sweet veggies and golden raisins into a delicious, versatile side dish.

Ingredients

  • 1 small red cabbage, finely diced (about 6 cups)
  • 1 cup fresh sweet corn, blanched (frozen is fine too)
  • 3 large carrots, grated
  • 1/2 cup golden raisins

For the Coleslaw Dressing

  • 1/2 cup mayonnaise
  • 1 1/2 tbsp whole grain Dijon mustard
  • 1 tbsp apple cider vinegar
  • 3 tbsp sugar or 2 tbsp honey
  • salt and pepper to season

Instructions

  1. Dice the cabbage into about 1/2 inch cubes, then toss it together in a large bowl to break up the pieces.
  2. Blanch the fresh or frozen corn in boiling water for only about a minute.
  3. Drain the corn in a colander and rinse with cold water to cool it down quickly.
  4. Grate the carrots and add them to the cabbage along with the corn and golden raisins. (Dried cranberries are good too.)
  5. Mix all of the ingredients in the coleslaw dressing together well and toss together with the other ingredients.
  6. Refrigerate and give a final toss, just before serving.

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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    Nutrition Information

    Yield

    10

    Serving Size

    g

    Amount Per Serving Calories 165Saturated Fat 1gCholesterol 4mgSodium 135mgCarbohydrates 21gFiber 2gSugar 14gProtein 2g

    Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

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    Shirley Schuurman

    Monday 26th of October 2020

    I’am concerned that the commercial mayonnaise I’ve been using is too high in sodium. Any suggestions? Only recently learned of the pork sirloin cut & way overcooked mine. Not able to smoke, but would be. Soooo good. Need to find out how to cook pork sirloin properly.

    Maggie

    Friday 21st of February 2020

    Hi! Many salads taste better the next day after the ingredients have blended well together and marinated. Can this salad be made a day ahead of time or will the corn and raisins turn red from the cabbage? Looking forward to trying this recipe!

    Peggy

    Wednesday 6th of September 2017

    I am visiting here on the island,I want to purchase your recipe books can you tell me where I can go for them please.I am going in to st John's next week. I already have your christmas book I purchase it on the ferry last year but i would like to get your everday recipes. I look forward to hearing from you. Thank You.

    Barry C. Parsons

    Saturday 9th of September 2017

    Your best bet is to visit Breakwater Books store at 1 Stamps Lane.

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