Connecticut Cole Slaw

Preparation info

  • Difficulty


  • Serves


Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

This crunchy slaw makes a delicious and nutritious side dish for any entree, but also try it in a sandwich with slices of soy turkey on whole grain bread. It’s really delightful.


  • 3 small heads of locally grown green cabbage, cored and shredded or sliced into thin strips, about 2 packed cups
  • 1 medium local apple, Gala or other, cored and cut into matchstick pieces
  • ¼ cup organic raisins (golden, Thompson, or other variety)
  • Sea salt and pepper
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon local honey


Combine the cabbage, apple, and raisins in a bowl. Sprinkle lightly with sea salt and pepper. Using two spoons, toss to combine. In a separate bowl, combine the vinegar, mustard, olive oil, and honey. Whisk to blend. Pour the dressing evenly over the salad, using a rubber spatula to scrape the bowl of the dressing. Using two spoons, toss well to coat evenly. Taste for seasonings.