My absolute favorite recipes are the ones that only require me to mix the ingredients together, and that includes only having to clean the one dish they were combined in. That’s why I love soups so much in the winter! But when the weather warms up, there’s nothing more refreshing than a cold, crisp salad. Bonus: I don’t have to turn the oven on and make my Texas kitchen even hotter than it already is. This Golden Raisin Coleslaw adds some depth and color to the classic southern side with shredded carrots, lots of herbs, and little bursts of sweetness from the raisins. They really help nullify some of the bitterness from the cabbage, for those of you who aren’t fond of the flavor. This coleslaw goes a long way served as a condiment or side.
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Coleslaw with Golden Raisins
Ingredients
- 1 head cabbage shredded
- 2 medium carrots shredded
- 1 cup golden raisins
- 1/4 cup extra virgin olive oil
- 1/4 cup lemon juice omit for IC
- 2 tablespoons mint chopped
- 2 tablespoons cilantro chopped
- 1/8 teaspoon dried rosemary
- 1/8 teaspoon dried savory
- 1/8 teaspoon dried thyme
- 1/8 teaspoon dried basil
- 1/8 teaspoon dried marjoram
- 1/8 teaspoon dried parsley
- 1/8 teaspoon dried oregano
- 1/8 teaspoon dried tarragon
- sea salt to taste
Equipment
Instructions
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Combine all ingredients in a mixing bowl and toss to mix well. Chill for at least 1 hour before serving.
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