| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 5 min |
| Inactive: | 1 hr |
| Yield: | 8 to 10 servings |
Ingredients
- 1/2 cup golden raisins
- 1/2 teaspoon celery seeds
- 1 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons apple cider vinegar
- 1 head savoy cabbage, shredded or sliced thin
- 1 cup carrots, shredded (about 4 small or 2 medium carrots)
- 2 Granny Smith apples, cored and shredded
- Kosher salt and freshly ground black pepper
Instructions
- In a large bowl, stir together the raisins, celery seeds, mayonnaise, sour cream and apple cider vinegar. Add the cabbage, carrots, and apples, then toss to combine. Taste and season with a pinch of salt and a grind or two of pepper. Cover and refrigerate at least 1 hour before serving.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 292 |
| Total Fat | 25 g |
| Saturated Fat | 5 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 3 g |
| Sugar | 11 g |
| Protein | 1 g |
| Cholesterol | 19 mg |
| Sodium | 299 mg |
Reviews
It was great. My husband is a diabetic so I eliminated the raisins.
I felt it needed a little bit of sugar to bring out the brightness of the ingredients, but overall it’s a good combo!
Try substituting dried cranberries for raisins.
Such a refreshing dish. I used Napa instead of Savoy, simply because that’s what I had. I also threw in some torn spinach leaves (because they needed to be used) and the dark green color they added was nice.
Love, love, love! Didn’t have any celery seed so I used celery salt and doubled the fruits! Yummy!
A delicious dish! quick and easy to make and fun using a food processor. The celery seed, pepper and the apple vinegar add a wonderful taste.
Easy to make and my family LOVED it. I eliminated the raisins, but the apple cider vinegar was the perfect tang (I had previously used white vinegar)!
Made this with ribs today. Couldn’t find savoy, so used nappa cabbage. Delicious. Nice blend of sweet and tangy. Next time I may add another apple and cut the apple in a dice rather than shred it.
We made this for Easter dinner and it was fantastic! We loved the flavor in this slaw and mix of textures. We liked it so much that we’re making it again today for a lunch we’re serving for 70 people tomorrow. When we made it, we went with pre-shredded bags, but could only find broccoli/carrot mix, and it was fantastic. For our own preferences, we think it’s best with the apples cut pretty chunky so you can still taste them, as well as with some kind of nut (we used almonds last time, but I think we might go with pecans or walnuts this time to add a little warmth. It’s a great, quick slaw.
Tasty even when you don’t have all the exact ingrediants. I used Fuji apples and black raisons, added Tbl sugar instead of salt and pepper and a little more vinager to taste. It was delicious. Hardly any mayonaise taste.