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Coleslaw is a quintessential side dish at any barbecue. This recipe brings shredded cabbage together with sliced Brussels sprouts and sweet golden raisins for a delicious mixture of flavor and color. Served with a vinaigrette of Grapeseed and Walnut Oil, this tasty summer salad could stand all on its own.

Prep Time


  • 3/4 cup golden raisins
  • 1/4 cup red wine vinegar
  • 3 Tbsp whole-grain mustard
  • 1 Tbsp sugar
  • 1/4 cup Grapeseed Oil
  • 2 Tbsp Walnut Oil
  • Salt and freshly ground pepper
  • 4 cups shredded cabbage
  • 2 cups shredded raw brussels sprouts
  • 1 large carrot, shredded
  • 1/2 small red onion, thinly sliced crosswise
  • 1/4 cup snipped chives


  1. In a small bowl, soak the raisins in hot water for 10 minutes. Drain, pressing out any liquid.
  2. Meanwhile, in a large bowl, whisk the red wine vinegar with the whole-grain mustard and sugar. Whisk in the Grapeseed and Walnut Oils and season the dressing with salt and pepper.
  3. Add the shredded cabbage, shredded Brussels sprouts, carrot, onion, chives and raisins.
  4. Toss the salad well. Season with salt and pepper and toss the salad again.
  5. Refrigerate until chilled, about 10 minutes. Transfer to a medium bowl and serve.