Golden raisin coleslaw: crunchy, herb-flecked, no mayo

This slaw is built the honest way from the start: shredded cabbage and carrot, sweet golden raisins, a generous handful of fresh and dried herbs, and a simple olive oil and lemon vinaigrette. No eggs, no dairy, nothing swapped or substituted, just real ingredients doing the work a good slaw needs. It comes together in 1 bowl, no cooking, and holds up beautifully in the fridge through a warm week.

Cabbage is a source of vitamin C and vitamin K, both involved in immune function and healthy blood clotting, and the cabbage and carrot together bring fiber that supports the gut. The golden raisins add a small, natural sweetness, just 1 cup stirred through a whole head of cabbage, so this stays a low-sugar way to finish a dish without reaching for anything refined.

The herbs are what make this one sing: mint and cilantro for freshness, then a light dusting of rosemary, savory, thyme, basil, marjoram, parsley, oregano, and tarragon. If you are managing interstitial cystitis, leave the lemon juice out and the slaw still holds together. Make a big bowl, let it chill, and let the color of the herbs and raisins be part of what makes it worth coming back to.

Ingredients

• 1 head cabbage, shredded
• 2 medium carrots, shredded
• 1 cup golden raisins
• 1/4 cup extra virgin olive oil
• 1/4 cup lemon juice (leave out for interstitial cystitis)
• 2 tbsp chopped fresh mint
• 2 tbsp chopped fresh cilantro
• 1/8 tsp each dried rosemary, savory, thyme, basil, marjoram, parsley, oregano, and tarragon
• sea salt to taste

(No AIP swaps needed; this dish is fully elimination-phase compliant as written. The dressing is an oil-and-acid vinaigrette rather than mayonnaise, which keeps it egg-free and AIP-friendly.)

Method

Add the shredded cabbage, shredded carrots, golden raisins, mint, and cilantro to a large mixing bowl.

Pour in the olive oil and lemon juice, scatter over the dried herbs, and season with sea salt.

Toss everything together until evenly coated.

Refrigerate at least 1 hour, then serve cold as a side or a condiment.

A word on keeping it easy

This is a no-oven, warm-weather dish that holds up for days. Make it ahead at the start of a busy stretch, keep it cold, and let it stand in for any place you would normally use a heavier, mayo-based slaw.

*Adapted from acleanplate.com*