Easy Coleslaw With Carrots and Raisins
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.
Servings: 6 Servings
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.