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Coleslaw Good Enough for Company

Updated February 23, 2016
This image courtesy of Joseph DeLeo

Coleslaw is made of cabbage, and cabbage is cheap. But coleslaw doesn’t have to be dull. Add a few raisins and nuts, and suddenly you’ve got a side dish that will make your family feel like company. A dash of curry powder adds to the exotic flavor of this dish, but if you’re not a curry fan or if you don’t have any, just leave it out. Dried cranberries, dried cherries, or chopped dried apricots (or a mixture) can be used in place of the raisins to add a splash of color and additional flavor.

Serves6

CostInexpensive

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

OccasionBuffet, Family Get-together

Recipe Courseside dish

Dietary Considerationhalal, kosher, soy free

Mealdinner, lunch

Taste and Texturecreamy, crisp, crunchy, nutty, savory, sweet

Type of Dishvegetable

Ingredients

  • ½ cup chopped nuts, such as walnuts, pecans, almonds, or unsalted peanuts
  • ½ cup regular or reduced-fat mayonnaise
  • 1/3 cup regular or reduced-fat sour cream
  • 2 tablespoons whole, low-fat, or skim milk
  • ½ teaspoon curry powder
  • 1 very small head green cabbage, or ½ large head (about 1¼ pounds)
  • ½ cup raisins
  • ¼ teaspoon salt, or more to taste
  • 1 teaspoon black pepper, or more to taste

Instructions

Spread the nuts in a single layer on a microwave-safe dish. Microwave, uncovered, on high power until fragrant and lightly toasted, about 2 minutes, stirring once halfway through. (If you are using roasted peanuts, this step won’t be necessary.) Set the nuts aside to cool.

Combine the mayonnaise, sour cream, milk, and curry powder in a 3-quart or larger bowl and whisk to blend.

Halve the cabbage and remove and discard the tough core. Cut it into very thin, long shreds, then cut the shreds in half and place them in the bowl. Add the raisins and nuts. (If you are making the slaw more than 1 hour ahead, wait to stir the raisins and nuts into the mixture until just before serving.) Stir until the mixture is evenly coated with the dressing. Season with the salt and black pepper. Serve at once or refrigerate, covered, until ready to serve, up to 24 hours.

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