Classic Coleslaw with Attitude

Michael

Lots of crunchy, aromatic seeds and the pungent agrodolce bite of quick-pickled raisins elevate this coleslaw recipe from plain to brilliant. If you’re bringing it to a party, make sure to save some at home for yourself. You’ll want to put it on sandwiches and salads, or serve it alongside pork chops. Anna Thomas

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Prep Time 5

Cook Time 1

Servings 12 people

Ingredients

Pickled Raisins
½ cup golden raisins
⅓ cup cider vinegar
⅓ cup water
2 tbsp whole cloves
Slaw
10 cups thinly sliced cabbage from 1 small head
3 medium carrots shredded
2 cups thinly sliced sugar snap peas about 6 ounces
1 ¼ teaspoons salt
½ cup mayonnaise
3 tablespoons lemon juice
1 tablespoon sugar
2 teaspoons black sesame seeds
½ teaspoon caraway seeds
½ teaspoon fennel seeds
½ teaspoon poppy seeds
¼ teaspoon aniseed
¼ teaspoon celery seeds

Instructions

To prepare pickled raisins: Combine raisins, vinegar, water and cloves in a small nonreactive saucepan. Bring to a boil. Reduce heat and simmer for 2 minutes. Remove from heat and let stand until cool.
To prepare slaw: Meanwhile, combine cabbage, carrots and snap peas in a very large bowl. Sprinkle with salt and gently toss to combine.
Whisk mayonnaise, lemon juice, sugar, sesame seeds, caraway seeds, fennel seeds, poppy seeds, aniseed and celery seeds in a small bowl. Pour the dressing over the slaw and mix well. Cover and refrigerate for at least 30 minutes or up to 1 day.
Drain the raisins (discard the liquid); add to the slaw and toss.

Notes

Nutrition Facts
Serving Size: about 3/4 cup Per Serving: 117 calories; protein 1.8g; carbohydrates 12.4g; dietary fiber 2.7g; sugars 7.9g; fat 7.4g; saturated fat 1.2g; cholesterol 3.9mg; vitamin a iu 2765.7IU; vitamin c 32.5mg; folate 35.9mcg; calcium 48mg; iron 0.9mg; magnesium 17.7mg; potassium 234.8mg; sodium 323.3mg; thiamin 0.1mg; added sugar 1g. Exchanges:
1 vegetable, 1/2 fruit, 1 1/2 fat