Save on Pinterest

Ruby Raspberry Slaw

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


  • 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


  • 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.
Editor's Note
If using frozen raspberries, use without thawing to avoid discoloring the batter.
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.

Recommended Video


Click stars to rate
Average Rating:
  • dymiller
    Aug 12, 2012

    No comment left

  • szahradnik
    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.

  • bshowalter
    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!!

  • lodi123
    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