Baja Coleslaw

Fresh vegetables, sun-dried raisins and tropical fruits create a happy combination of flavors in a coleslaw as colorful as a beach towel. Lots of vitamin C and vitamin A, and not one bit of cholesterol -- it’s like a guilt-free vacation. Who needs a beach?


  • 1/2 small head cabbage, washed and finely shredded (about 4 cups)
  • 2 small carrots, peeled and shredded
  • 3 green onions, thinly sliced
  • 1 small sweet bell pepper, diced 1/4"
  • 3/4 cup Sun-Maid Natural Raisins or Sun-Maid Golden Raisins, divided
  • 1/2 cup cubed fresh or frozen, thawed mango
  • 1/2 cup cubed fresh or frozen, thawed papaya
  • 1 tablespoon sugar
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lime juice
  • Chopped cilantro leaves for garnish
  • Directions:

    COMBINE cabbage, carrots, onions, bell pepper, ½ cup of the raisins, mango and papaya in large bowl.
    MIX sugar, olive oil and lime juice in small bowl. Add to vegetables and fruit and mix thoroughly.
    TURN into a serving bowl and garnish with cilantro and remaining ¼ cup raisins.

    Makes 6 to 8 servings.

    Nutrients per Serving: Calories 180; Protein 2.2g; Fat 7g (Sat. Fat 1g); Carbohydrate 29g; Dietary Fiber 4.7g; Cholesterol 0mg; Sodium 35mg

    Daily Values: Vitamin C 93%      Vitamin A 70%       Dietary Fiber 19%