• 5 Cups cabbage, chopped or shredded
  • 2 stalks celery (and tops), diced
  • 1 medium carrot, grated
  • 1 medium red onion, diced
  • 1 red bell pepper, seeded and diced
  • 1 green apple, diced
  • 1/2 Cup California golden raisins
  • 3 limes, juiced
  • 3 Tablespoons rice vinegar (to taste)
  • 1/3 Cup olive oil (to taste)
  • 2 large cloves garlic, mashed
  • Tobasco (to taste)
  • soy sauce (to taste)
  • sugar (to taste)
  • paprika (to taste)
  • cayenne pepper (to taste)
  • sea salt (to taste)
  • pepper (to taste)


Mix the lime juice, rice vinegar, garlic, hot sauce, soy sauce, sugar, paprika, cayenne pepper, salt, pepper, and olive oil in a blender until smooth; adjust seasonings, add more olive oil or lime juice to taste. Toss the dessing with the cabbage and all remining ingredients in a bowl, cover and refrigerate until serving.

May be used as a salad, a side dish served with sliced beef, chicken, lamb or turkey, or as a topping for tacos, burritos and quesadillas.


Recipe by Christine Vartanian Datian, former Fresnan and CSUF graduate.

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