Raisin Coleslaw Recipes

Steps:

• Shred the cabbage and julienne the carrot (cut into thin slivers). Combine in a bowl with the mayonnaise, ginger and garlic and mix well.
• Heat the butter in a medium skillet over a medium flame. Add the raisins and cook until soft and golden brown, about 2 minutes. Mix the warm raisins into the slaw and add the vinegar and salt, sugar and pepper to taste. Cover and refrigerate until ready to serve.

Steps:

• In a large bowl, stir together the raisins, celery seeds, mayonnaise, sour cream and apple cider vinegar. Add the cabbage, carrots, and apples, then toss to combine. Taste and season with a pinch of salt and a grind or two of pepper. Cover and refrigerate at least 1 hour before serving.

Steps:

• Open the bag of coleslaw cabbage into a large mixing bowl.
• Add raisins, onions and nuts. Combine gently.
• In a small bowl, whisk together the remaining (dressing) ingredients until very well blended.
• Pour the dressing over the cabbage mixture and gently combine until evenly blended.
• Refrigerate for a minimum of 2-hours.
• Garnish with a sprig of cilantro or parsley leaf (optional).

Steps:

• Place prepared cabbage, onion, carrot, walnut& raisins into large mixing bowl; set aside.
• In saucepan heat to boiling the sugar, salt, celery seed, dry mustard, pepper and vinegar.
• Add oil and bring to a boil again.
• Remove from heat and pour over cabbage mixture.
• Toss to combine.
• Cover and chill before serving.

Steps:

• In a small saucepan combine the raisins, the vinegar, the oil, the water, the onion, the mustard, and salt and pepper to taste and boil the mixture, stirring, for 30 seconds. In a blender purée the vinaigrette until it is smooth and in a bowl toss it with the cabbage and the carrot.