Golden Raisin Coleslaw

This post contains affiliate links. Click here to see what that means!

In order to provide the free resources here on the Autoimmune Wellness website and social media channels, we may accept a commission or other support for our endorsement, recommendation, or link to a product or service in this post.

That being said, we only promote authors, products, and services that we use ourselves and wholeheartedly stand by. To learn more about how we earn money here on Autoimmune Wellness, head on over to our Promotional Policy.

 

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.

Golden Raisin Cole Slaw
 
Prep time
Total time
 
Serves: 4-8 servings
Ingredients
  • 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
Instructions
  1. Combine all ingredients in a mixing bowl and toss well. Chill for at least 1 hour before serving.

 

About Christina Feindel

Christina Feindel came to the AIP after she was diagnosed with Hashimoto's, Celiac, and Interstitial Cystitis in her early twenties after more than a decade of declining health. As her degenerative and debilitating symptoms began disappearing, Christina began sharing recipes and experiences at A Clean Plate and is now the author of several healthy e-books. Christina believes that good, healthy food should be accessible and appealing to anyone on any budget, with any amount of time, and with the bare minimum of ingredients. She also believes that any illness can be improved or even eliminated by starting with a clean plate. You can find her on Facebook, Instagram, Pinterest, and Twitter.

1 comment

Leave a Comment

Rate this recipe: