This crisp colorful salad is the perfect antidote to the typical soggy, neon green coleslaw that comes with take-out. It's also great for potlucks and picnics because it taste better made the day before and keeps for a couple of hours outside of the cooler. I serve it all the time alongside hamburgers or barbecue, and I always have people ask me, "What did you put in that? It's amazing!"
Sweet Rainbow Coleslaw
For the salad
- 1 small head of purple cabbage, shredded
- 1 small fennel bulb, shredded (stalks discarded)
- 6 large carrots, peeled, then shredded
- 1 cup golden raisins
- 1/4 cup pumpkin seeds
For the dressing
- 1 cup mayonnaise
- 1/4 cup red wine vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- Freshly ground pepper
Shred the vegetables and combine with the raisins and pumpkin seeds in a large serving bowl. A mandolin works well for the fennel and cabbage. I use a carrot peeler to shred the carrots.
In a separate bowl, make the dressing by whisking together the mayonnaise and the red wine vinegar with a fork. Stir in the sugar, salt, and pepper. (The amounts given here are estimates. I always do this to taste. Some people like an even sweeter creamier coleslaw.) Then add the dressing to the slaw, tossing it with your bare hands to get it evenly distributed.
Keeps for three days refrigerated.