Print
Red Cabbage Coleslaw with corn & golden raisins.

Red Cabbage Coleslaw

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 Time 15 minutes
Servings 10 or more servings
Calories 165 kcal

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
US Customary - Metric

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.

Nutrition Facts
Red Cabbage Coleslaw
Amount Per Serving
Calories 165 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Cholesterol 4mg1%
Sodium 135mg6%
Potassium 355mg10%
Carbohydrates 21g7%
Fiber 2g8%
Sugar 14g16%
Protein 2g4%
Vitamin A 4030IU81%
Vitamin C 50.2mg61%
Calcium 49mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.