Wednesday, February 10, 2010

Apple-Raisin Slaw

I'm no guru, but I did just start my own slaw food movement.
Sure, the slow food movement is something to aspire to, but my slaw food movement is a lot faster. I still used local ingredients from the farmer’s market and made this in the most gastronomically virtuous way. I just didn’t spend all day fermenting in the kitchen.

Apples are the star of this semisweet slaw with the purple cabbage canvas, orange carrot highlights and dots of golden raisins. The sweetness from the apples, raisins and carrots create the perfect counterpoint to the zestiness of the shallots and Dijon vinaigrette. It’s light, crisp and fresh, and its incredible color combination makes a pretty slaw-some presentation.


4 cups shredded red cabbage

1 large carrot, grated

1/3 cup golden raisins

2 unpeeled, sweet apples like Gala or other red variety

1 tsp minced shallot

¼ cup olive oil

3 tsp apple cider or red wine vinegar (a combination of both works well)

1 tsp Dijon mustard

Pinch of salt

Place shredded cabbage, carrots, raisins and apples in a large bowl. Whisk olive oil, vinegar, Dijon and salt together. Add the minced shallot to mixture. Toss the slaw with the dressing and refrigerate for at least an hour.

Makes 4 servings


  1. I love slaw! I am totally on board with your movement ~

  2. Great! Membership fees are involved. : )