Raspberry Cabbage Salad Recipe

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This salad goes great with any meaty main dish. Whenever I serve it for company, I'm asked to share the recipe. The flavorful combination of ingredients looks so pretty on salad plates.—Janet Berge, Richfield, Minnesota
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 6 servings


  • 1/3 cup seedless raspberry jam
  • 2 tablespoons plus 1-1/2 teaspoons white wine vinegar
  • 2 tablespoons canola oil
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon lemon-pepper seasoning
  • 6 cups shredded napa (chinese) cabbage
  • 1-1/2 cups shredded red cabbage
  • 2 medium tomatoes, cut into wedges
  • 1 ripe avocado, peeled and cubed
  • 1/2 medium cucumber, thinly sliced
  • 1/2 cup unsweetened raspberries
  • 2 tablespoons chopped green onion

Nutritional Facts

1-1/4 cups: 161 calories, 10g fat (1g saturated fat), 0 cholesterol, 183mg sodium, 18g carbohydrate (0 sugars, 6g fiber), 3g protein. Diabetic Exchanges: 1-1/2 vegetable, 1-1/2 fat, 1 fruit.


  1. In a bowl, combine the jam, vinegar, oil, seasoned salt and lemon-pepper; mix well. On plates, arrange cabbage, tomatoes, avocado and cucumber; sprinkle with raspberries and onion. Drizzle with dressing. Yield: 6 servings.
Originally published as Raspberry Cabbage Salad in Country Woman March/April 2001, p37

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