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Spitskoolsalade met appel en rozijnen (coleslaw with apple and raisins)

Cabbage is a true winter vegetable and supermarket shelves are currently awash with many different varieties, including green cabbage, white cabbage, red cabbage, kale and pointed cabbage. If you’re struggling for ideas on how to put your cabbage to good use this season, then why not try this simple Dutch recipe for coleslaw with apple and raisins?


1 small pointed cabbage
1 carrot
3 apples
1 cup of raisins
3 tablespoons of vinegar
3 tablespoons of olive oil
3 tablespoons of hemp seed oil
A pinch of salt and pepper

Dutch coleslaw recipe


First rinse the raisins, soak in lukewarm water for about 10 minutes, and then leave them to thoroughly drain. Meanwhile, remove the outer leaves of the pointed cabbage and finely slice. Place the cabbage into a large bowl containing cold water, add in 2 teaspoons salt, and leave to stand for a few minutes. Next rinse the cabbage under cold running water, thoroughly drain, and place into a large salad bowl. Now prepare a salad dressing from the vinegar, olive oil, hemp seed oil, salt and pepper. Next grate the carrots, rinse the apples and finely slice or cut into cubes. Finally, mix the apple and grated carrots, together with the raisins, cabbage and salad dressing, and serve immediately. Delicious as an accompaniment to a typical Dutch winter meal.

Prefer to read this article in Dutch? Then visit our sister blog, Heimwee.info, specifically intended for Dutch emigrants.

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