Everyone's Favorite Ladies Auxiliary Coleslaw With Raisins and Carrots
Great Sidedish for Pork Barbecue
I love the coleslaw served with chicken and dumplings served at the local firehouse dinners by the ladies auxiliary. This is my version which, when I prepare pork barbecue, I always serve as a sidedish, along with my Sweet and Savory Baked Beans. The best pork barbecue sandwich always has slaw on the pork!
Back in 1989 I published a cookbook which contains recipes taken from regional cookbooks compiled by ladies auxiliary and other organizations as fundraisers. At the time I was editor and publisher of a regional magazine known as the Peninsula Pacemaker, which featured a different regional cookbook every month.
Every auxiliary had a different version of the classic coleslaw. My favorite always included raisins. This recipe is my version based on ingredients found in regional recipes.
Coleslaw also goes great with crab cakes and a side of French fries.
This is my cookbook published in 1989.
- 2 cups white cabbage, coarsely shredded
- 2 cups red cabbage, coarsely shredded
- 1 large carrot, coarsely shredded
- 1/4 cup granulated sugar
- 2 tablespoons red wine vinegar or apple cider vinegar
- 1/2 cup seedless raisins
- 1 1/2 cups mayonnaise or salad dressing
- 1/2 teaspoon salt
- Dash black pepper
- 1/4 cup walnuts, chopped
- Chop cabbage and carrot. Set aside.
- In a small mixing bowl, combine vinegar and sugar, raisins, salt and pepper, and stir until sugar is dissolved.
- Stir mayonnaise or salad dressing into vinegar mixture until blended.
- Fold cabbage into dressing.
- Garnish with chopped walnuts.
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© 2010 Suzanne Sheffield