Classic Coleslaw with Attitude
Recipe By: Anna Thomas “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.”
Prep Time35 mins
Total Time1 hr 35 mins
Servings: 4 servings
Ingredients
- 1/2 cup golden raisins
- 1/2 cup cider vinegar
- 1/3 cup water
- 2 whole cloves
- 10 cups thinly sliced cabbage (from 1 small head)
- 3 medium carrots, shredded
- 2 cups thinly sliced sugar snap peas (about 6 ounces)
- 1 1/4 teaspoons salt
- 1/2 cup mayonnaise
- 3 tbsp fresh lemon juice
- 1 tbsp sugar
- 2 tsp black sesame
- 1/2 tsp caraway seeds
- 1/2 tsp fennel seeds
- 1/2 tsp poppy seeds
- 1/4 tsp aniseed
- 1/4 tsp 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.
