Ruby Raspberry Slaw
- 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
- 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.
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.
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.
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!!
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