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Contest-Winning Colorful Coleslaw Recipe
Contest-Winning Colorful Coleslaw Recipe photo by Taste of Home

Contest-Winning Colorful Coleslaw Recipe

Publisher Photo
Although raspberry vinegar may seem like an odd ingredient in coleslaw, it adds fresh, fruity flavor. The recipe can easily be doubled for a larger gathering.—Kathy Rairigh, Milford, Indiana
TOTAL TIME: Prep: 20 min. + chilling
MAKES:9 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 9 servings

Ingredients

  • 7 cups shredded cabbage
  • 1 cup cherry tomatoes, halved
  • 1/2 cup chopped fresh broccoli
  • 1/2 cup chopped zucchini
  • 1/4 cup chopped red onion
  • 1/4 cup chopped sweet red pepper
  • 1/2 cup white wine vinegar
  • 1/2 cup canola oil
  • 1/3 cup sugar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon salt
  • 1 teaspoon celery seed
  • 1 teaspoon mustard seed
  • 1 teaspoon raspberry vinegar

Nutritional Facts

3/4 cup equals 169 calories, 13 g fat (1 g saturated fat), 0 cholesterol, 303 mg sodium, 14 g carbohydrate, 2 g fiber, 1 g protein.

Directions

  1. In a large bowl, combine the first six ingredients. In a small bowl, whisk the remaining ingredients; pour over salad and toss to coat. Cover and refrigerate for at least 4 hours, stirring occasionally. Yield: 9 servings.
Originally published as Colorful Coleslaw in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p221

Nutritional Facts

3/4 cup equals 169 calories, 13 g fat (1 g saturated fat), 0 cholesterol, 303 mg sodium, 14 g carbohydrate, 2 g fiber, 1 g protein.

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