Red Cabbage Coleslaw mixes a great combination of flavours from sweet veggies and golden raisins into a delicious, versatile side dish.
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!
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.
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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.
- 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
- 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
Dice the cabbage into about 1/2 inch cubes, then toss it together in a large bowl to break up the pieces.
Blanch the fresh or frozen corn in boiling water for only about a minute.
Drain the corn in a colander and rinse with cold water to cool it down quickly.
Grate the carrots and add them to the cabbage along with the corn and golden raisins. (Dried cranberries are good too.)
Mix all of the ingredients in the coleslaw dressing together well and toss together with the other ingredients.
Refrigerate and give a final toss, just before serving.
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