A seriously good homemade classic coleslaw with an added sweetness from raisins.
Growing up, coleslaw was a simple mix of creamy dressing mixed into shredded cabbage and carrots. The first time I had coleslaw with raisins, I was not very open to the idea. It was one of those situations where you are a guest and you really don’t want to try it, but you also don’t want to be rude. So I tried it and to my surprise, I LOVED it. Now, I never make it without raisins.
How To Make the Dressing For Coleslaw
Start with your mayo, sugar and apple cider vinegar. Mix well and then add your raisins.
How To Prepare Your Carrots and Cabbage for Coleslaw
I really don’t like using a box grater for carrots. For one, it takes 5 times longer than if you use a food processor and two, carrots go everywhere! Using a food processor makes grating carrots super easy and quick. You could also do the same thing with your cabbage, but I don’t mind slicing it by hand.
After shredding your cabbage, give it a good rinse and then allow it to dry. Add your shredded cabbage and carrots to your dressing and mix well.
Cover and allow to sit in the refrigerator for at least 2 hours. The longer the better and creamier!
Classic Coleslaw With Raisins
Raisins give this traditional classic a burst of sweetness. That and the easy dressing give you the perfect balance of sweet and tangy.
- 1 small head cabbage shredded
- 3 medium carrots shredded
- 1 cup mayonnaise
- 1/3 cup sugar
- 1/4 cup apple cider vinegar
- 1/2 cup of raisins or more
In a large bowl, combine the mayonnaise, sugar, vinegar and raisins.
Add cabbage and carrots and mix well.
Cover and refrigerate for at least 2 hours. Enjoy!
This recipe is fantastic with or without raisins so if raisins are not your thing, feel free to leave them out.
You can also add onions if you like.
Maria G Marin says
LOOKS LIKE THE ONE MY MOM USED TO MAKE
So easy and simple and definitely a classic. Thanks for stopping by, Maria!