Coleslaw with Raisins

Name: Coleslaw with Raisins
Yield: 4 servings
Ingredients: 3 cups shredded green cabbage; 2 shredded carrots; 18 snow peas, cut lengthwise into narrow shreds; 2 thick scallions, chopped; 1/2 cup raisins; 1/4 cup plain yogurt; 1/4 cup mayonnaise; 1 tablespoon apple cider vinegar; 1 teaspoon Dijon mustard; Salt and freshly ground black pepper, to taste

From: Hip Kosher

Servings: 4 servings

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Ronnie's Notes

No matter how many new and trendy salad recipes you can concoct, no matter how many treasured old salad recipes you can collect, few surpass coleslaw for pure refreshment. Coleslaw is an American staple. We learned to make it first from the Dutch, who called it “koolsla” (cabbage salad). We think of it as shredded cabbage with a mayo dressing and that’s how you’ll find it in many delis. But I think there are as many recipes for coleslaw as there are people. This version is colorful because of the shredded snow peas and carrots. Raisins add a hint of sweetness. The mayo dressing is light because it’s mixed with yogurt. If you want to serve this dish with a meat meal, substitute more mayonnaise for the yogurt.

Ingredients

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4

3 cups shredded green cabbage
2 shredded carrots
18 snow peas, cut lengthwise into narrow shreds
2 thick scallions, chopped
1/2 cup raisins
1/4 cup plain yogurt
1/4 cup mayonnaise
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
Salt and freshly ground black pepper, to taste

Instructions

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1

Place the shredded cabbage, carrots, and snow peas in a bowl.

2

Add the scallions and raisins.

3

Toss the ingredients.

4

In another bowl, mix the yogurt, mayonnaise, vinegar, and mustard.

5

Spoon over the vegetables and toss to coat them completely.

6

Season to taste with salt and pepper.

7

Makes 4 servings.

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