Recipe by Cathy Fisher of www.straightupfood.com. Cathy teaches at the McDougall Program and TrueNorth Health Center (both in Santa Rosa, CA).
This recipe was inspired by my mom’s coleslaw, which features apples and raisins. Coleslaw makes a great side dish for soups and stews.
Shopping tip: Make sure your raisins have not had oil or sugar added to them, a common practice to keep them from sticking together.
For the salad:
3 cups chopped green cabbage
1¾ cups grated carrots (1 to 2 medium)
1½ cups diced apple (1 to 2 medium), peeled or unpeeled
1 cup chopped red cabbage
½ cup raisins
¼ cup finely chopped red onion
For the dressing:
½ cup water
½ cup cooked white beans, drained and rinsed
2 tablespoons mustard (I like Dijon or stone ground)
1 tablespoon vinegar (I like apple cider)
1 medium clove garlic, sliced
- Place all of the salad ingredients (green cabbage, carrots, apple, red cabbage, raisins, and onion) into a large bowl.
- Blend the dressing ingredients until smooth. Pour the dressing over the salad and toss well.
Preparation: about 20 minutes
Serves: 6 (makes about 8 cups salad and 1 cup dressing)
- For a little variation, add ¼ cup of thinly sliced radish, celery, or fresh fennel, or ½ cup of chopped bell pepper, broccoli, cauliflower, or pineapple.