This creamy, fresh Healthy Red and Green Cabbage Slaw with Raisins and Apples is summer in a dish. I always crave fresh, fun, festive food in the summer since it’s such a short season here in Canada/Northern New York. This side is perfect for summer and can be enjoyed year round. It stays tasty for days and adds a burst of color and flavor to your table!
COLOR AND FLAVOR!
I first made this Healthy Red and Green Cabbage Slaw with Raisins and Apples for my brother’s outdoor August birthday party. I wanted something special, colorful, and delicious to help us celebrate. This unique slaw has both green and red cabbage, but the red cabbage definitely takes over in the color department! I looked for solutions for this, but realized I liked that unique pink color that kept developing every time I made it. (Even though you can’t see the green cabbage, I like having it in there for the added health benefits!) The red onion, carrots, apples, and raisins also add pops of color.
This side dish is literally drenched in fresh flavor. It’s a moist but not soggy slaw that’s full of juice from all the fresh ingredients. Lemon juice, grated celery, and grated Granny Smith apples lend juicy wet flavor! The mustard and apple cider vinegar in the dressing also add a nice tangy zest and the raisins round it all out with their sweetness. You’ll love how the raisins plump up as they soak up some of the flavor of the dressing! It adds so much flavor to whatever dishes it’s served alongside!
FRESH, CREAMY DRESSING
The first thing I do when making this Healthy Red and Green Cabbage Slaw with Raisins and Apples is make my dressing. The mayo and sour cream are what takes this from healthy to healthyish, but I love the creamy flavor and texture it adds. The lemon juice, apple cider vinegar and Dijon mustard add a bit of brightness and tang. Once you get the dressing mixed together, it’s time to prep your fruits and veggies!
PREPPING THE VEGGIES
I use my food processor to shred my cabbages, carrots, celery, and apples. I shred pretty much everything but the onions and raisins. Shredding everything does make the salad a bit juicier, but all that juice equals flavor to me. If you prefer a little less juice, the celery and Granny Smith apples could be chopped rather than shredded. It’ll be delicious either way!
If you don’t have much time, you can buy a 12-ounce bag of slaw mix along with a bag of shredded carrots and then shred and add your shredded red cabbage to the mix. If you don’t have a food processor, you can use a grater, mandoline or a sharp knife work just fine.
HANG OUT IN THE FRIDGE
Like most cole slaws, it’s a good idea to let the flavors develop and come together in the fridge for at least an hour. This salad gets better with time, so this slaw makes delicious leftovers.
You’ll love the color this adds to your table and how it wakes up your taste buds. It’s full of brightness and freshness just like summer!
Try more of my favorite salad recipes:Print
This fresh, healthy slaw recipe is packed with red and green cabbage, carrots, celery, red onion, green apples, and raisins and has a creamy, tangy mustard-lemon mayonnaise.
- 1/4 head green cabbage, shredded
- 1/2 head red cabbage, shredded
- 2 medium carrots, grated and shredded
- 2 branches of celery, shredded or finely chopped
- 2 Granny Smith apples, cored and shredded or finely chopped
- 1 small red onion, finely chopped
- 1 cup raisins (any type)
- 1 cup mayonnaise
- 1/4 cup sour cream
- 1/2 lemon, juiced
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tsp-1 tbsp sugar (optional)
- salt and pepper to taste
- In a large bowl, whisk together the lemon juice, apple cider vinegar and sugar (if using) until dissolved. Add the mayonnaise and sour cream then add salt and pepper to taste.
- Add the cabbage, carrots, celery, red onion, apples and raisins to coat well. Cover and let sit at least 1 hour.
Keywords: slaw, coleslaw, side dish, salad, cabbage, raisins, Granny Smith apples