Ruby Slaw Recipes

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.

Steps:

• Thinly slice or shred cabbage; place in an 8-qt. Dutch oven. Add 2 tablespoons vinegar. Cover and cook over medium heat for 8-10 minutes or until cabbage is crisp-tender, stirring occasionally. Add onion, apples, sugar, mustard and remaining vinegar. Cook, uncovered, for 2-3 minutes. , Place mixture in a large bowl; cover and refrigerate for 1 hour or until completely cool. , Add remaining ingredients; toss to coat. Cover and refrigerate at least 6 hours.

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.

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.

Steps:

• Combine first 4 ingredients in bowl; season with salt and pepper.
• Combine all remaining ingredients in large serving bowl; pour dressing over and toss gently to mix.
• Refrigerate, covered, until serving time.

Steps:

• Slice the cabbage to a medium thickness. Alternate layers of cabbage and onion in a bowl. Pour 3/4 C sugar over the vegetables and set aside.
• In a small pot bring to a boil 1 T sugar, vinegar, salt, celery seed and mustard. Add the vegetable oil and again bring to a boil.
• Pour over the vegetables. Cover and refrigerate while hot for 3 hours. Toss and refrigerate 1 hour more.