Tangy Coleslaw


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  • 3 tablespoons olive oil
  • 1 bag matchstick carrots, or sliced carrots, about 1 1/2 cups
  • 1 small head green and purple cabbage, thinly sliced (about 4 cups) or bag of mixed coleslaw cabbage
  • 1/2 cup golden or brown raisins
  • 1 tablespoon whole-grain mustard
  • 1 tablespoon white wine vinegar
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon salt
  • 1/3 teaspoon black pepper
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup chopped unsalted roasted almonds for toppings


  1. Melt a tablespoon of olive oil in a large skillet over medium-high heat. Add carrots and cook, stirring occasionally, until they begin to soften (about 2 minutes). Add cabbage and cook, stirring occasionally, until it begins to soften (about 1 to 2 minutes). Remove from heat and let it cool. Now, stir in the raisins.
  2. Whisk together oil, mustard, vinegar, salt and pepper in a medium bowl. Add cabbage mixture, parsley, and cilantro. Toss to coat. Sprinkle with almonds.
  3. You may need to let the coleslaw cool in the fridge for about 20-30 minutes before serving.

Nutritional Information

Serving Size: 4-6 people
Calories: 102
Total Fat: 5 g
Saturated Fat: 1 g
Trans Fat: 0 g
Sugar: 8 g
Sodium: 163 mg
Carbs: 13 g
Protein: 2 g


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