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Curried coleslaw with apples and raisins

Great side dish for a summer barbecue.


1 lb cabbage (white, green or red, shredded)
1 carrot (large, peeled and grated)
1 c sugar
2 t salt (kosher)
1⁄2 c vinegar (rice wine vinegar)
1 apple (medium, peeled and chopped)
1⁄4 c raisin
  pepper (to taste)
1⁄2 t celery seed
1 t curry (curry powder)
1⁄2 c raisin (seedless)


  1. In a colander set over a medium bowl, toss the carrots and cabbage with the celery seed, salt and sugar. Allow to stand and sit for at least one hour or until the cabbage wilts. This can take up to 4 hours.
  2. Pour out the liquid that forms at the bottom of the bowl, rinse and dry, then place the cabbage mix into the bowl.
  3. Add remaining ingredients except ground pepper, toss to coat. Add pepper to taste.
  4. Cover and chill. It will keep up to two days in the fridge.
Total time
15 minutes
Cooking time
Preparation time
10 servings


White cabbage tastes the sweetest for colewslaw, but it can be made with any other type of cabbage or leaf vegetable. Try Chinese leaves.


North American cuisine

very easy, no cooking
vegetables, side dishes
American food recipes
Food in U.S.A.