Red Cabbage Coleslaw mixes a great combination of flavours from sweet veggies and golden raisins into a delicious, versatile side dish.
Course
Side Dishes
Cuisine
North American
Prep Time15minutes
Servings10or more servings
Calories165kcal
AuthorBarry C. Parsons
Ingredients
1small red cabbagefinely diced (about 6 cups)
1cupfresh sweet cornblanched (frozen is fine too)
3large carrotsgrated
1/2cupgolden raisins
For the Coleslaw Dressing
1/2cupmayonnaise
1 1/2tbspwhole grain Dijon mustard
1tbspapple cider vinegar
3tbspsugar or 2 tbsp honey
salt and pepper to season
Instructions
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.
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.