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My absolute favorite recipes are the ones where I don’t have to do anything aside from get the ingredients together, and that includes only having to clean the one dish they were combined in. During winter, that means a lot of soups in the Instant Pot and pot roasts in the oven. And when the weather warms up, there’s nothing more refreshing than a cold, crisp salad. Bonus: I don’t have to turn the oven on and make my Texas kitchen even hotter than it already is!
This Golden Raisin Coleslaw adds some depth and color to the classic southern side with shredded carrots, lots of herbs, and little bursts of sweetness from the raisins. They really help nullify some of the bitterness from the cabbage, for those of you who aren’t fond of the flavor. This coleslaw goes a long way served as a condiment or with another side dish but can be combined with your protein of choice for a complete meal for roughly four people.
It will keep for several days in the fridge before going soggy and the veggies and dressing can be prepped ahead of time and kept separate until the day of serving if needed.
- 1 small head cabbage, shredded
- 2 medium carrots, shredded
- 1 cup golden raisins
- ¼ cup extra virgin olive oil
- ¼ cup lemon juice
- 2 tablespoons mint, chopped
- 2 tablespoons cilantro, chopped
- ⅛ teaspoon dried rosemary
- ⅛ teaspoon dried savory
- ⅛ teaspoon dried thyme
- ⅛ teaspoon dried basil
- ⅛ teaspoon dried marjoram
- ⅛ teaspoon dried parsley
- ⅛ teaspoon dried oregano
- ⅛ teaspoon dried tarragon
- Sea salt, to taste
- Combine all ingredients in a mixing bowl and toss well. Chill for at least 1 hour before serving.