Name: Cabbage and Carrot Salad Recipe
Prep time: 35 min
Cook time: 5 min
Total time: 40 min
Ingredients: 1 large carrot (, grated); 1/4 head of cabbage (, shredded); 1/4 cup of raisins; 6 cups of boiling water; 1/4 cup of mayonnaise; 1/2 teaspoon of salt

This juicy Cabbage and Carrot Salad is very popular in "plato del dia" eateries in the Dominican Rep. It's easy to make at home, with only 4 ingredients.

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Several readers wrote to us requesting a recipe for this salad, which is surprisingly popular in the Dominican Republic without even having a formal name.

About this recipe

I have no idea where and how this salad came to be but it is very popular, I have found, as part of the "plato del dia" fare in popular eateries. The fact that it contains raisins, would suggest it is a very Dominican thing (although not universally-liked, raisins pop up in several Dominican savory dishes).

At first, it led me to believe that this was merely an adaptation of coleslaw or other well-known cabbage dishes. And then I find out via Aunt Ilana that the addition of raisins is also popular in the UK, and apparently not unknown in the US, although I hadn't encountered the beraisined version in my travels.

So, what the heck do I know?

Anyway, make a big batch, chill, bring it out with the BBQ. And if you make this dish differently, I'd love to hear about it. Hit me in the comments.

Buen provecho!

Cabbage and Carrot Salad Recipe

This juicy Cabbage and Carrot Salad is very popular in "plato del dia" eateries in the Dominican Rep. It's easy to make at home, with only 4 ingredients.

Portions: 6 servings

5 from 1 vote

Print Pin Rate

Course: Lunch

Cuisine: Dominican

Description: cabbage bbq salad, ensalada de col recipe

Prep Time: 35 minutes

Cook Time: 5 minutes

Total Time: 40 minutes

Calories: 95kcal

Recipe Author: Clara Gonzalez

Ingredients

1 large carrot, , grated
¼ head of cabbage, , shredded
¼ cup of raisins
6 cups of boiling water
¼ cup of mayonnaise
½ teaspoon of salt

Instructions

Prep vegetables: Mix cabbage, carrot, and raisins in a colander. Pour in boiling water and let it run out of the colander into the sink. This will wash the vegetables, but also wilt them a bit. Let all the water drain and let the vegetables cool to room temperature.
Season: Mix in the mayo, season with salt to taste.
Chill and serve: Chill and keep refrigerated until it's time to serve.

Tips and Notes

Looking for a lighter, low-cholesterol option? Substitute mayo for my own choice of a vinaigrette consisting of a mix of two tablespoons of white wine vinegar, 1 tablespoon of olive oil and one teaspoon of dijon mustard.