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Ruby Raspberry Slaw Recipe
Ruby Raspberry Slaw Recipe photo by Taste of Home

Ruby Raspberry Slaw Recipe

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Give ordinary coleslaw a "berry" tangy twist. It's sure to get raves at your next picnic or potluck. —Deborah Biggs, Omaha, Nebraska
TOTAL TIME: Prep: 15 min. + chilling
MAKES:6 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 6 servings


  • 2 cups shredded red cabbage
  • 2 cups shredded cabbage
  • 1 cup shredded carrots
  • 1/4 cup prepared raspberry vinaigrette
  • 3 tablespoons mayonnaise
  • 1/4 teaspoon pepper
  • 1/2 cup fresh raspberries

Nutritional Facts

3/4 cup equals 122 calories, 11 g fat (1 g saturated fat), 3 mg cholesterol, 144 mg sodium, 6 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchanges: 2 fat, 1 vegetable


  1. In a large bowl, combine cabbages and carrots. In a small bowl, whisk vinaigrette, mayonnaise and pepper until blended. Add to cabbage mixture; toss to coat. Refrigerate, covered, 10 minutes.
  2. Top with raspberries. Yield: 6 servings.
Originally published as Ruby Raspberry Slaw in Taste of Home June/July 2012, p54

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Reviewed Jul. 9, 2012

"This is a very good recipe. I used a bag of 3 color slaw because my husband does not care for red cabbage. It was delicious."

Reviewed Jul. 6, 2012

"My family really liked this coleslaw and it's different than the usual coleslaw we have at picnics. Raspberries really add zip to this salad!!"

Reviewed Jun. 20, 2012

"Served this salad for Father's Day dinner and a pot luck lunch at work this week. It was a big hit. The raspberries really added a freshness and lifeliness to the slaw"

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