Apple raisin coleslaw
This is a very nice variation of the traditional coleslaw. By using apples and raisins, it has a sweet flavor. You can also use pineapple in stead of the apples, and various fruit juices to thin and sweeten the dressing.
Serving Size: 4
- 1/2 small head cabbage, Shaved very finely
- 3 apples, peeled, cored and cit in bite sized pieces
- 1/4 cup raisins
- lemon juice
- for the dressing
- 1/4 cup soyanaise or soy yogurt
- 1 tbs. rice vinegar or lemon juice
- 1/2 tsp. cinnamon
- 1 tbs. sweetener as agave or maple syrup or berry syrup
- I’m rather picky about coleslaw, especially the cabbage part. It needs to be shredded very very finely in long thin pieces and definitely not grated. It’s rather a lot of work, by hand; but well worth the effort. I use a large bread knife, first cut the cabbage in half, and then shave very thin slices until you have enough (for 4 people that’s about 1/2 of a small head of cabbage.
- Once the cabbage is shredded, cut the apple in quarters, remove the seeds and peel the outside.
- Splash a bit of lemon juice on the apples to keep them from turning brown.
- Place the raisins in a bit of water to soften them while you make the dressing.
- Combine the soyanasie or yogurt with the rice vinegar and sweetener and add the cinnamon and a pinch of salt.
- To assemble, add the apples to the cabbage and mix well to distribute the apples evenly.
- Drain the water from the raisins and add to the cabbage mixture.
- Pour the dressing over and mix well.