This juicy cabbage and carrot salad is very popular in "plato del dia" eateries in the Dominican Rep. It's easy to make it at home, with only a few ingredients.
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.
I have no idea where and how this salad came to be, but it is very popular as part of the "plato del dia" fare in popular eateries --in my experience.
At first, it led me to believe that this was merely an adaptation of coleslaw or other well-known cabbage dishes, although the fact that it contains raisins would suggest it is a Dominican thing (although not universally liked, raisins pop up in several Dominican savory dishes).
And then I find out via Aunt Ilana that adding 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, who knows how it came here.
About this recipe
Anyway, make a big batch, chill, bring it out with the BBQ.
The recipe for this salad is quite simple, with very few ingredients, so there are not that many ways to make it.
You could, of course, add extra ingredients and spices, but then it will become something else. So if you make this dish differently, I'd love to hear about it. Hit me in the comments.
[Recipe + Video] Cabbage and Carrot Salad
- ¼ head of cabbage, shredded
- 1 large carrot, grated
- ¼ cup of raisins
- 6 cups of boiling water
- ¼ cup of mayonnaise
- ½ teaspoon of salt
- 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.