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Ruby Raspberry Slaw

5 | 3 Reviews
Total Time:Prep/Total Time: 25 min.

By Taste Of Home Editorial Team

Recipe by Deborah Biggs

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Feb. 24, 2023

Give ordinary coleslaw a "berry" tangy twist. It's sure to get raves at your next picnic or potluck. —Deborah Biggs, Omaha, Nebraska

Raspberries

If using frozen raspberries, use without thawing to avoid discoloring the batter.
TEST KITCHEN APPROVED

Ruby Raspberry Slaw

5 | 3 Reviews Add your review
Yield:6 servings
Prep:25 min
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Ingredients

  • 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
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Directions

  1. In a large bowl, combine cabbage and carrots. In a small bowl, whisk vinaigrette, mayonnaise and pepper until blended. Add to cabbage mixture; toss to coat. Refrigerate, covered, 10 minutes. Top with raspberries.

Nutrition Facts

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