This easy red cabbage slaw is sweet and crunchy, bursting with raisins, apples, and carrots. It’s creamy and tangy so everyone will love it!
I don’t really like the word “slaw.” Or the words “cole slaw.” It just sounds… unappetizing to me. But when you need a cold veggie side dish for summer picnics or barbecue pork, or just a normal weeknight dinner, it’s just really the best choice. You can make it ahead and it’s good in the fridge for up to a week too! And this slaw [shudder!] tastes really, really, really good. So that helps too. 🙂 I’m so picky about cole slaw, besides the name. The taste is super important to me. I don’t like it to be too creamy [like my dad prefers] or too vinegary… but rather, something in the middle. Like this recipe! The dressing for this red cabbage based slaw is creamy AND tangy. I used mayo, Greek yogurt, and sour cream for optimal creaminess along with a hint of apple cider vinegar and lemon juice for tang. Perfect!
Besides the taste of the dressing, a great slaw to me has to have some sweet elements. The more the merrier, I think! This slaw also features raisins and apples and carrots for tons of sweetness. The perfect blend. 🙂 My slaw isn’t quite as pretty as traditional cole slaws because the holes of my circa-1980 food processor are kinda wonky, so if you take the time to slice a head of cabbage your slaw will look MUCH better than mine. Take a look at the original recipe and you’ll see what I mean. But looks aside, this slaw is fantastic and is sure to be a staple in my home for many summers to come. Enjoy! Happy Labor Day weekend!
one year ago: Healthy Crumb Topped Zucchini Bread
two years ago: Pumpkin Coconut Soup
three years ago: Chocolate Mousse
four years ago: Pumpkin Granola
five years ago: The BESTEST Pizza Sauce Ever + A Pizza How-To
Red Cabbage, Raisin, and Apple Slaw
slightly adapted from Budget Bytes
- 1/3 cup mayonaise
- 1/3 cup Greek yogurt or sour cream
- 1 tablespoon apple cider vinegar
- 1 tablespoon lemon juice
- 1 tablespoon honey
- freshly ground black pepper
- 1 small head purple cabbage [about 1.5 pounds]
- 2 large carrots, peeled
- 1 medium Granny Smith apple, cored
- 1/2 cup raisins [I used a mix of regular and golden]
In a small bowl, whisk together mayo, yogurt, vinegar, lemon juice, honey, and pepper for the dressing. Set aside.
Use a food processor or a sharp knife to shred the cabbage into thin strips and place in a large bowl. Grate carrots and apple, then toss with cabbage. Pour dressing over vegetables, then gently toss until combined.
Slaw is best within the first day or so, but lasts in the fridge up to one week.