Ruby Raspberry Slaw Recipes
RUBY SLAW
Provided by Florence Fabricant
Categories weekday, appetizer, side dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place cabbage, radicchio, onion and radishes in large bowl, sprinkle with 1/2 teaspoon salt, and toss. Set aside for 1 hour.
- Drain excess fluid from mixture, and fold in all but 3 tablespoons raspberries.
- Crush reserved raspberries with sugar. Mix with vinegar. Beat in oil. Pour over cabbage mixture. Toss again. Season with salt and pepper, add basil, toss, and serve.
Nutrition Facts : @context http, Calories 206, UnsaturatedFat 12 grams, Carbohydrate 20 grams, Fat 14 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 639 milligrams, Sugar 9 grams
RUBY COLESLAW
Provided by Florence Fabricant
Categories salads and dressings, side dish
Time 1h25m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Remove any wilted outer leaves from the cabbage, quarter the cabbage vertically and slice off the cores. Finely shred the cabbage into a large bowl and toss with about one-half teaspoon of salt and the sugar. Weight it down with a plate that will fit into the bowl and place a heavy object, like a can of tomatoes, on the plate. Set aside to macerate for one hour.
- Drain off any fluid that accumulates and fold in the onion. Beat the vinegar and oil together and season to taste with salt and pepper. Pour over the cabbage, toss the ingredients together and check seasonings. Add the basil, toss again and serve.
Nutrition Facts : @context http, Calories 90, UnsaturatedFat 6 grams, Carbohydrate 7 grams, Fat 7 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 233 milligrams, Sugar 4 grams
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
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- 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 : Calories 122 calories, Fat 11g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 144mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
CRANBERRY COLESLAW
I love trying new recipes, and my family enjoys most of my "experiments". Salads are always in demand at our house, and this one is fast, festive and refreshing.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the first six ingredients. Place cabbage in a serving bowl. Add mayonnaise mixture and toss to coat evenly. Fold in cranberries. Serve immediately.
Nutrition Facts : Calories 233 calories, Fat 22g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 455mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 2g fiber), Protein 1g protein.
RED CABBAGE SLAW
Gladys De Boer offers an alternative to traditional coleslaw with this colorful contribution. The Castleford, Idaho subscriber tosses shredded red cabbage with a homemade honey-mustard dressing for refreshing results.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- In a jar with a tight-fitting lid, combine the oil, vinegar, honey, salt and mustard; shake well. Place cabbage in a large bowl; add dressing and toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 186 calories, Fat 17g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 125mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.
NINE-DAY COLESLAW
This easy coleslaw is great because it lasts refrigerated so long. The longer you let it marinate, the better it tastes.-Mildred Iglehart, Calhoun, Kentucky
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 20 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, lightly toss cabbage, onion and sugar; refrigerate. In a saucepan, combine dressing ingredients; bring to a boil. Remove from the heat and cool for 1 hour. Pour over cabbage mixture and toss. Chill at least 1 hour before serving. Coleslaw may be stored in the refrigerator for up to 9 days.
Nutrition Facts : Calories 151 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 249mg sodium, Carbohydrate 26g carbohydrate (23g sugars, Fiber 2g fiber), Protein 1g protein.
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