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TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 13 servings

Ingredients

  • 4 cups shredded red cabbage
  • 2 cups shredded radicchio
  • 2 cups watercress
  • 2 cups fresh raspberries
  • 1 jar (16 ounces) pickled beets, drained and chopped
  • 1/4 cup chopped red onion
  • 1/4 cup minced fresh parsley
  • 1/3 cup vegetable oil
  • 1/4 cup rice vinegar
  • 2 tablespoons red wine vinegar
  • 2 tablespoons seedless raspberry jam
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • Sliced almonds, optional

Nutritional Facts

3/4 cup: 97 calories, 5g fat (1g saturated fat), 0 cholesterol, 119mg sodium, 12g carbohydrate (8g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.

Directions

  1. In a large bowl, combine the first seven ingredients. In a small bowl, whisk the oil, vinegars, jam, allspice, salt and pepper flakes until blended. Drizzle over salad and toss to coat. Garnish with almonds if desired. Yield: 13 servings.
Originally published as Raspberry Red Cabbage Slaw in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p170


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