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Cabbage and Roasted Pepper Slaw with Pickled Raisins

Cabbage and Roasted Pepper Slaw with Pickled Raisins

By Rose HattabaughSeptember 21, 2021

  • Makes
    4 to 6 servings
  • Cook Time
    30 minutes

Crisp, mild cabbage pairs well with bolder, more attention-grabbing ingredients. Here, thinly sliced cabbage is tossed with sweet, silky roasted red peppers, toasted nuts and raisins quick-pickled in vinegar that dot the slaw with sweet-sour flavor. This is a great accompaniment to roasted or grilled lamb or pork, or meaty fish such as salmon and swordfish; it’s also great in sandwiches. Stored in an airtight container in the refrigerator, the slaw keeps well for up to three days.

Tip

Don’t skip the step of salting the cabbage and letting it stand for about 15 minutes. Salting helps draw out excess moisture from the vegetable while also seasoning it throughout.

Ingredients
  • 1

    pound red cabbage OR green cabbage OR a combination, cored and thinly sliced (about 4 cups)

  • Kosher salt and ground black pepper

  • ½

    cup raisins OR golden raisins OR a combination

  • 3

    tablespoons sherry vinegar OR red wine vinegar, divided

  • 3

    tablespoons extra-virgin olive oil

  • 1

    tablespoon dijon mustard

  • ½

    cup walnuts OR pecans, toasted and chopped

  • ½

    cup roasted red peppers, patted dry and chopped

  • ½

    cup lightly packed fresh tarragon OR basil, finely chopped

Step 1

In a large bowl, toss the cabbage with ½ teaspoon salt; let stand for about 15 minutes.

Meanwhile, in a small microwave-safe bowl, stir together the raisins and 2 tablespoons vinegar. Microwave on high until the raisins are plumped and heated through, about 1 minute; set aside.

In another small bowl, whisk together, the remaining 1 tablespoon vinegar, oil, mustard, ¼ teaspoon salt and ½ teaspoon pepper.

Step 2

Pour off and discard any liquid released by the cabbage.

Add the raisins and any vinegar remaining in the bowl, the walnuts, roasted peppers and dressing to the cabbage.

Toss, then taste and season with salt and pepper. Add the tarragon and toss again.