Apple Raisin Coleslaw
8 servings
25 minutes
Apple-raisin coleslaw is an unusual combination of freshness and sweetness in one dish. This salad, inspired by classic European cuisine, combines crunchy cabbage, juicy apples, sweet raisins, and fragrant dill. The yogurt dressing with hints of apple cider vinegar and olive oil adds lightness and zest, while toasted seeds provide a pleasant texture. The history of coleslaw traces back to the Netherlands, where cabbage salads became popular in the 18th century. However, this fruit-infused interpretation makes it special. It is perfect as a side dish for meat or as a light dinner on its own. The vibrant colors and harmony of flavors make this salad not only delicious but also aesthetically appealing.
1
Finely chop one fork of red and one of white cabbage. Forcefully knead the resulting strips on a board and let them sit for about fifteen minutes.
- Red cabbage: 1 piece
- White cabbage: 1 piece
2
Grate the carrot on a coarse grater. Peel the apple and remove the core, then cut it into matchstick-sized pieces. Chop the raisins coarsely. Choosing between white or black raisins is a matter of taste. The main thing is that they are seedless.
- Carrot: 2 pieces
- Green apples: 1 piece
- Raisin: 70 g
3
Finely chop the dill, cutting off the hard parts first, and mix it with low-fat yogurt, olive oil, and apple cider vinegar. Add salt and pepper to taste — though this is optional.
- Dill: 1 bunch
- Yogurt: 300 ml
- Olive oil: 2 tablespoons
- Apple cider vinegar: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
4
Lightly roast the seeds.
- Sunflower seeds: 70 g
5
Mix cabbage with apple, carrot, and raisins. Place the salad on a large plate, dress with yogurt sauce, and sprinkle with seeds.
- Red cabbage: 1 piece
- White cabbage: 1 piece
- Carrot: 2 pieces
- Green apples: 1 piece
- Raisin: 70 g
- Yogurt: 300 ml
- Sunflower seeds: 70 g