Berry Slaw Recipes

RUBY RASPBERRY SLAW

Ruby Raspberry Slaw image

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

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

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

BERRY COLESLAW

Berry Coleslaw image

This is a vinegar slaw made with strawberries and dried cranberries. You will need to plan ahead as it takes 8 hours to let the flavors meld. I haven't made it yet but I am looking forward to taking it to the next potluck as it has no mayo and is different than other coleslaws. It is from a TOH Bonus Book.

Provided by Margie99

Categories Strawberry

Time 8h10m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1/4 cup cider vinegar
1/4 cup unsweetened apple juice or 1/4 cup cranberry juice
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon white pepper
6 cups shredded cabbage
1 1/2 cups sliced fresh strawberries
1/2 cup dried cranberries

Steps:

In a large bowl, combine the vinegar, apple juice, sugar, salt and pepper; add the cabbage. Toss gently to coat.
Cover and refrigerate 8 hours or overnight, stirring occasionally.
Just before serving, stir in strawberries and cranberries.

Nutrition Facts : Calories 42.7, Fat 0.2, Sodium 207.8, Carbohydrate 9.9, Fiber 2.9, Sugar 6.1, Protein 1.2

BLUEBERRY COLESLAW

Blueberry Coleslaw image

Provided by Michael Symon : Food Network

Categories side-dish

Time 15m

Yield 8 to 10 servings

Number Of Ingredients 10

Ingredients

1 head Savoy cabbage
1/2 onion
1 carrot, julienned
1 pint blueberries (about 2 cups)
1 cup mayonnaise
2 tablespoons red wine vinegar
1 tablespoon honey
2 tablespoons chopped fresh cilantro
1 tablespoon cumin seeds, toasted
Kosher salt

Steps:

Shred the cabbage and thinly slice the onion, preferably using a mandoline on its thinnest setting. Combine the cabbage, onion, carrot and blueberries in a large bowl.
Add the mayonnaise, vinegar, honey, cilantro, cumin and 1 tablespoon salt and toss to combine. Serve immediately or refrigerate for up to 4 hours.

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