Purple Cabbage Raisin Cole Slaw Recipes

PURPLE CABBAGE RAISIN COLE SLAW

Steps:

• 1. Wash and cut cabbage in half. Remove the core of each half by slicing out a v shaped around the core.
• 2. On a cutting board, lay down the cabbage half, cut side down. Slice the cabbage all the way across and repeat with the 2nd half.
• 3. Remove the top of the carrots and slice off the skin using a vegetable peeler.
• 4. In a food processor, put the chunks of cabbage in and shred them down. Repeat the same for the carrot. If you do not own a food processor, just slice the cabbage very thin and then slice again in the other direction in small pieces.
• 5. In a glass bowl, combine your shredded cabbage, carrots and raisins. Add the mayonaise, apple cider vinegar and milk and stir. Add your sugar or sweetner. Mix until well blended. Refrigerate.
• 6. Note: If you like the taste of sour cream, you can add a few tablespoons to your mixture.

COLESLAW SALAD WITH PURPLE CABBAGE

Steps:

• Serve and enjoy!

RAISIN COLESLAW

Steps:

• In a small bowl, combine the mayonnaise, honey, sugar, mustard and celery salt. In a serving bowl, toss the cabbage, carrots and raisins. Add mayonnaise mixture; toss to coat. Cover and refrigerate until serving.

COLESLAW WITH RAISINS

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).

CABBAGE-AND-RAISIN SLAW

Steps:

• In a large bowl, whisk together olive oil, lemon juice, and mustard; season with salt and pepper. Core cabbage and thinly slice. Toss with dressing and raisins, then top with walnuts.