Coleslaw With Pickled Raisins
Coleslaw With Pickled Raisins
This coleslaw is creamy and delicious, with pickled raisins adding a delightful sweet-tangy note. This recipe is courtesy of The SeaShack at The Standard High Line in New York City.
Servings
4
Ingredients
- 1 pound white cabbage
- 4 ounce carrot
- 4 1/2 ounce buttermilk
- 2 1/2 ounce greek yogurt
- 3 ounce mayonnaise
- 1 1/2 ounce pickles
- 1/4 teaspoon mustard powder
- 3 cracks of black pepper
- 1 1/2 teaspoon chives, chopped
- 1 teaspoon kosher salt
- 5 tablespoon pickled raisins (see below)
- 1 pound golden raisins
- 5 ounce sugar
- 7 ounce rice wine vinegar
- 1 1/2 cup water
- pinch salt
Directions
- Carefully remove the core from the cabbage. Cut the cabbage into quarters to make it easier to work with, then cut the cabbage into thin strips with a knife.
- Peel the carrot and grate on the larger side of a box grater.
- Finely dice the pickled raisins and mince the chives.
- Combine the buttermilk, Greek yogurt, mayonnaise, salt, pepper and mustard powder in a mixing bowl and combine well with a whisk. Add the remaining ingredients for the closeslaw into the bowl and stir well. For best flavor and texture, let the coleslaw sit covered in a refrigerator overnight.
- Place the raisins in a bowl and set aside.
- Combine the sugar, vinegar, water and salt in a pot and bring to a simmer while occasionally stirring.
- Once the sugar has dissolved in the pot, pour the liquid over the raisins and allow to chill at room temperature. Store chilled in a refrigerator indefinitely.