Purple Slaw with Carrots and Craisins
I first wrote about Purple Slaw with Carrots and Craisins way back in November of 2011 when I had a food processor crisis. The processor I initially purchased had electronic on an off buttons.
I hated it.
The buttons never seemed to work right and I found it incredibly frustrating. I exchanged it for the model I currently have, which after ten years, is still the workhorse I thought it would be. I’ve had to replace some of the plastic parts that I’ve broken, through no fault of the product, but it still does the big jobs I put it through.
Back to the Future
Another update. Being “plant based” wasn’t really a “thing” way back in 2011.
It is now.
So…for all those plantivores…You can make this recipe completely plant based by using vegan mayonnaise, or using avocado oil instead of the mayo.
And now…back to the blast from the past!
Finding a new and improved model
What to do with my new toy
And now for the star of the show – Purple Slaw with Carrots and Craisins
How I made Purple Slaw with Carrots and Craisins
Purple Slaw with Carrots and Craisins
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 1 large salad 1x
- Category: Salad
- Method: Food Processor
- Cuisine: Plant Based
- Diet: Kosher
Purple Slaw with Carrots and Craisins is a healthy slaw that’s made with colorful purple cabbage, bright orange carrots and sweet tangy dried cranberries. It’s a great nutritious salad that’s perfect for any meal.
This colorful side salad is an especially perfect pop of color for any Shabbat or Holiday meal.
- 1 small purple cabbage, cut into pieces small enough to process (around 1 1/2 – 2 pounds)
- 3 medium carrots, peeled (around 1/2 pound)
- 4 tablespoons low-fat mayonnaise
- 1/2 cup white vinegar
- 1/2 cup Splenda (you can use sugar if you like)
- 1 1/2 cups Craisins
- Shred the cabbage and carrots in a food processor. (You can do it by hand too if you like)
- Add the mayonnaise, vinegar, and Splenda.
- Stir to combine.
- Add the Craisins and stir until the Craisins are evenly distributed.
- Serve chilled.
You can use whatever sized cabbage you have. Anywhere between 1.5-2 pounds works well.
If you’re not a mayonnaise fan, I hear you. This recipe is not mayo heavy. I’m not a huge fan of salads with a lot of mayo either. However, if you really don’t like mayonnaise, reduce the amount of mayo or use a small amount of healthy avocado oil instead. You may need to add a little extra salt to the recipe.
You can make this recipe completely plant based by using vegan mayonnaise or using avocado oil instead of the mayo.
- Serving Size:
- Calories: 171
- Sugar: 21.8 g
- Sodium: 77.2 mg
- Fat: 5.5 g
- Saturated Fat: 0.8 g
- Carbohydrates: 31.3 g
- Fiber: 3.1 g
- Protein: 2.2 g
- Cholesterol: 2.9 mg
Keywords: Purple Cabbage, Red Cabbage, Purple Slaw, Kosher, Gluten Free, Dairy Free, Nut Free, Carrots, Cranberries, Craisins
More healthy salad recipes from Kosher Everyday
- Pepper Crusted Tuna Salad
- Hearts of Palm Cashew Salad
- Crunchy Heartland Salad
- Mango Mojito Rice Salad
- Pomelo and Avocado Salad with Lime Dressing
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Red cabbage is quite possibly my husband's favorite food, so I will have to make this soon! I love my food processor, what a workhorse!
Sharon Matten - Edible Experience Kosher Everyday says
Thanks Katherine! You can also use the slicing blade to make a chunkier cole slaw. I'm going to try it this weekend. Please let me know how yours turns out!