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Indulge in the flavors of Southern Africa with this beloved coleslaw with carrots and raisins recipe, a favorite in my beautiful country, Namibia.
It features crisp cabbage, sweet raisins, and vibrant carrots, and it’s both easy to make and incredibly delicious, with a creamy, tangy, and slightly sweet profile. Enjoy this delicious coleslaw as a refreshing side dish or a light meal.
Coleslaw with carrots and raisins is one of my favorite salads and an absolute must-have at our celebrations.
In Namibia, especially among my tribe, the Owambo, no celebration is complete without potato salad and coleslaw.
Our festivities always include an abundance of cabbage and carrots transformed into coleslaw, along with generous servings of boiled and peeled potatoes for potato salad.
These ingredients are mixed in a large container using a wooden spoon, adding to the festive spirit.
Ingredients used to make this recipe
- 170 g (ca. 6 oz) mayonnaise
- 1 small-sized green cabbage (approximately 1 kg/ 2.2 lbs)
- 300 g (10.6 oz) carrots
- ½ small onion
- 50 ml (1.7 fl.oz/ about 3 ½ tablespoons) milk
- 50 g (1.8 oz/ ¼ cup) sugar
- 100 g (3.5 oz) raisins
- Salt and ground pepper to taste
- ½ tablespoon white vinegar
- 1 tablespoon sunflower oil
How to Make Coleslaw with Raisin Recipe
Start by washing and peeling the carrots. Place the peeled carrots in a bowl of water while you slice the cabbage.
Soaking the carrots in water is only for aesthetic reasons to prevent them from turning brown.
Remove the outer leaves from the cabbage. Cut the cabbage head into quarters and remove the tough stalk from each quarter.
Use a box grater, shred the cabbage using the side with larger holes until you’ve used up all the pieces. Alternatively, you can also use a sharp knife or a food processor.
Take the carrots out of the water and shake off any excess moisture. Grate them using the same box grater. Peel and finely chop the onion.
In a large bowl, combine mayonnaise, milk, vinegar, and sugar. Stir well until thoroughly combined. Season with a pinch of salt and ground pepper.
Add the finely chopped onions, followed by the grated carrots, and shredded white cabbage. Mix everything thoroughly.
Now, add the raisins and stir in the sunflower oil to complete your Namibian coleslaw.
Taste the salad and adjust the seasoning if necessary. Allow it to sit for at least an hour before enjoying.
FAQ: What goes with coleslaw
Coleslaw is a versatile side dish that pairs well with a wide range of foods. Here are some of our favorite dishes to enjoy with it:
- Ribs with homemade BBQ sauce or pork chops
- Beef, lamb or chicken stew
- Fried chicken wings, Jerk chicken or oven-baked chickeen thighs and drumsticks
- Stuffed peppers
What to eat with coleslaw as a vegetarian
As a vegetarian, you have various delicious options to enjoy coleslaw alongside. Here are some of our favorite vegetarian-friendly dishes to pair with it:
- Yellow rice with raisins or coconut rice
- Fried or oven-baked potatoes
- Mielie pap
- Celeriac schnitzel
- Puff pastry tartlets
Easy Coleslaw With Carrots and Raisins
Equipment
- 1 Box grater
- 1 Bowl
Ingredients
- 170 g (ca. 6 oz) mayonnaise
- 1 green cabbage small-sized , approximately 1 kg/ 2.2 lbs
- 300 g (10.6 oz) carrots
- ½ small onion
- 50 ml (1.7 fl.oz/ about 3 ½ tablespoons) milk
- 50 g (1.8 oz/ ¼ cup) sugar
- 100 g (3.5 oz) raisins
- ½ tablespoon white wine vinegar
- 1 tablespoon sunflower oil
- salt and ground pepper to taste
Instructions
- Start by washing and peeling the carrots. Place the peeled carrots in a bowl of water while you slice the cabbage. Soaking the carrots in water is only for aesthetic reasons to prevent them from turning brown.
- Remove the outer leaves from the cabbage. Cut the cabbage head into quarters and remove the tough stalk from each quarter.
- Use a box grater, shred the cabbage using the side with larger holes until you've used up all the pieces. Alternatively, you can also use a sharp knife or a food processor.
- Take the carrots out of the water and shake off any excess moisture. Grate them using the same box grater. Peel and finely chop the onion.
- In a large bowl, combine mayonnaise, milk, vinegar, and sugar. Stir well until thoroughly combined. Season with a pinch of salt and ground pepper.
- Add the finely chopped onions, followed by the grated carrots, and shredded white cabbage. Mix everything thoroughly.
- Now, add the raisins and stir in the sunflower oil to complete your Namibian coleslaw.
- Taste the salad and adjust the seasoning if necessary. Allow it to sit for at least an hour before enjoying.
Did you make this coleslaw recipe? I would love to hear about your experience! Simply leave a review and add rating to it.