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.

Apple raisin coleslaw

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
  • salt

cutting the coleslaw


  1. 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.
  2. Once the cabbage is shredded, cut the apple in quarters, remove the seeds and peel the outside.
  3. Splash a bit of lemon juice on the apples to keep them from turning brown.
  4. Place the raisins in a bit of water to soften them while you make the dressing.
  5. Combine the soyanasie or yogurt with the rice vinegar and sweetener and add the cinnamon and a pinch of salt.
  6. To assemble, add the apples to the cabbage and mix well to distribute the apples evenly.
  7. Drain the water from the raisins and add to the cabbage mixture.
  8. Pour the dressing over and mix well.

Apple raisin coleslaw