Raspberry Red Cabbage Slaw Recipes

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PURPLE CAULIFLOWER AND RED CABBAGE SLAW



Purple Cauliflower and Red Cabbage Slaw image

Provided by Katie Lee Biegel

Categories     side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 11

3 cups (about 1/2 head) thinly sliced purple cauliflower
3 cups (about 1/2 head) shredded red cabbage
1/2 recipe Poppyseed Dressing, recipe follows
1/4 cup plus 1 tablespoon roasted, salted sunflower seeds
2/3 cup vegetable or canola oil
1/2 cup apple cider vinegar
3 tablespoons honey
2 tablespoons Dijon mustard
Kosher salt and cracked black pepper
1 large egg, pasteurized if necessary
2 tablespoons poppyseeds

Steps:

  • In a large bowl, toss the cauliflower and cabbage with the dressing until fully coated. Sprinkle with the sunflower seeds. Serve immediately or refrigerate up to overnight.
  • Put the oil, vinegar, honey, mustard, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1 large egg in a blender and blend until smooth. Use a spatula to stir in the poppyseeds, then season with more salt and pepper if needed. Refrigerate until ready to serve.

RED CABBAGE SLAW



Red Cabbage Slaw image

Provided by Food Network Kitchen

Categories     side-dish

Time 9h

Yield 6 to 8 servings

Number Of Ingredients 5

One 3-pound head red cabbage, cored, trimmed, and finely shredded on a vegetable slicer
2 tablespoons kosher salt plus more
1 1/4 cups cider vinegar
1/2 cup plus 1 tablespoon sugar
3/4 cup water

Steps:

  • Place the cabbage in a large bowl, sprinkle with the salt and rub in the salt with your fingers. Transfer to a colander and place the colander over the bowl. Fill a large sealable plastic bag with water, close tightly and place on top of the cabbage as a weight. Place in the refrigerator to drain for about 4 hours. Squeeze the cabbage with your hands to press out as much water as possible, and put the cabbage in bowl. In a small saucepan combine the vinegar, sugar, and water, bring to a boil. Pour over the cabbage and toss to combine. Marinate the slaw in the refrigerator for 4 to 6 hours before serving, stirring occasionally. Serve.
  • Copyright 2001 Television Food Network, G.P. All rights reserved.

RED CABBAGE SLAW



Red Cabbage Slaw image

Provided by Sunny Anderson

Categories     side-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 9

1/2 cup apple cider vinegar
2 tablespoons sugar
1/4 cup extra-virgin olive oil
2 teaspoons celery seed
Salt and freshly ground black pepper
1/2 head red cabbage, cut into roughly 1 1/2-inch chunks
2 small carrots, grated
1 small red onion, chopped
1 cup golden raisins

Steps:

  • In a large bowl, whisk together vinegar and sugar until dissolved. Slowly whisk in oil, celery seed, salt and pepper to taste. Toss in cabbage, carrots, red onion and raisins to coat well. Cover and let sit at least 1 hour.

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

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

RED CABBAGE SLAW WITH CRANBERRY DRESSING



Red Cabbage Slaw with Cranberry Dressing image

Cranberry dressing gives this slaw its tang.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8

1 small shallot, quartered
3/4 cup fresh cranberries
1 tablespoon plus 1 teaspoon pure maple syrup
1 tablespoon plus 2 teaspoons red wine vinegar
3 tablespoons extra-virgin olive oil
1 teaspoon coarse salt
Freshly ground pepper
1/2 medium red cabbage, very thinly sliced (about 6 cups)

Steps:

  • Finely chop shallot and cranberries in a food processor. Add syrup, vinegar, oil, and salt, and process until just combined. Season with pepper.
  • Toss cabbage and dressing in a medium bowl. Cover tightly with plastic wrap, and refrigerate, stirring occasionally, at least 4 hours (up to overnight).

RED CABBAGE WITH RASPBERRIES, ONIONS AND APPLES



Red Cabbage with Raspberries, Onions and Apples image

Categories     Onion     Side     Sauté     Vegetarian     Raspberry     Apple     Cabbage     Bon Appétit

Yield Serves 8 as a side-dish

Number Of Ingredients 8

1/2 cup butter
1/2 cup chopped shallots
1 medium head red cabbage (about 2 3/4 pounds), thinly sliced
2 cups thinly sliced onions
2 Granny Smith apples, peeled, cored, thinly sliced
3/4 cup raspberry vinegar
1/2 cup sugar
1 pint fresh raspberries or 2 cups frozen

Steps:

  • Melt butter in heavy large pot over medium heat. Add shallots and sauté until tender, about 2 minutes. Add cabbage, onions, apples, vinegar and sugar to pot. Cook until cabbage is limp, stirring frequently, about 15 minutes. Add raspberries. Cook until most of liquid has evaporated, about 25 minutes. Season to taste with salt and pepper. (Can be prepared 2 days ahead. Cover and refrigerate. Rewarm over medium heat before serving.)

RED CABBAGE SLAW



Red Cabbage Slaw image

A nice, light, creamy side dish to bring on a picnic or to go with a nice comforting fall dish like chili or pulled pork sandwiches. Adds beautiful color to your plate.

Provided by AuntE

Categories     Salad     Coleslaw Recipes     With Mayo

Time 4h15m

Yield 6

Number Of Ingredients 8

1 small head red cabbage, thinly sliced and chopped
½ cup grated carrot
½ cup mayonnaise
¼ cup dried cranberries
¼ cup chopped walnuts
1 tablespoon milk, or more as needed
1 tablespoon apple cider vinegar
1 teaspoon white sugar, or more to taste

Steps:

  • Combine cabbage, carrot, mayonnaise, cranberries, walnuts, milk, cider vinegar, and sugar in a bowl; stir well. Cover and refrigerate until chilled, about 4 hours.

Nutrition Facts : Calories 216.1 calories, Carbohydrate 14.1 g, Cholesterol 7.2 mg, Fat 18 g, Fiber 2.8 g, Protein 2.4 g, SaturatedFat 2.5 g, Sodium 137.2 mg, Sugar 8.5 g

RED CABBAGE SLAW



Red Cabbage Slaw image

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

3/4 cup canola oil
1/2 cup white vinegar
1/4 cup honey
1/2 teaspoon salt
1/2 teaspoon ground mustard
8 cups shredded red cabbage

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.

RED CABBAGE AND FRUIT SLAW



Red Cabbage and Fruit Slaw image

I grabbed this from an 'Easy Home Cooking' booklet I found at my mother's place on my last visit. It sounded good and I am always happy to find a slaw recipe that doesn't include raw onion since I dislike raw onion so much. When I made this I used fat free mayo and splenda and it worked great. I really liked the colours in the dish. Cooking time includes chilling time.

Provided by Sarah_Jayne

Categories     Low Protein

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 8

2 cups savoy cabbage, shredded
1/3 cup carrot, shredded
1/3 cup dried apricot, cut into thin matchstick strips
1/3 cup apple, cut into thin matchstick strips
1/2 cup mayonnaise
1 1/2 tablespoons sugar
3 tablespoons cider vinegar
2 cups red cabbage, shredded

Steps:

  • In large bowl, combine savoy cabbage, carrot, apricot and apple and mix well.
  • In small bowl, mix mayonnaise, sugar and vinegar.
  • Pour over cabbage mixture and mix well.
  • Refrigerate at least 1 hour before serving.
  • Just before serving, mix in red cabbage.

Nutrition Facts : Calories 95.4, Fat 5, SaturatedFat 0.7, Cholesterol 3.8, Sodium 118.1, Carbohydrate 12.8, Fiber 1.6, Sugar 8, Protein 1

RED CABBAGE SLAW



Red Cabbage Slaw image

Categories     Cabbage

Yield serves 4

Number Of Ingredients 6

1/4 cup light mayonnaise
2 tablespoons white-wine vinegar
2 teaspoons sugar
Coarse salt and ground pepper
1/2 small head red cabbage, quartered, cored, and shredded
2 tablespoons finely chopped fresh cilantro

Steps:

  • In a large bowl, whisk together mayonnaise, vinegar, and sugar; season with salt and pepper. Add cabbage and toss to coat with dressing. Cover and refrigerate at least 1 hour (or up to 1 day).
  • Just before serving, stir in cilantro; season with more salt and pepper.
  • nutrition information
  • (Per Serving)
  • Calories: 93
  • Fat: 5.2g
  • Protein: 1.9g
  • Carbohydrates: 12.1g
  • Fiber: 3g

RED CABBAGE SLOW SLAW



Red Cabbage Slow Slaw image

This slaw takes days to make, so it's hard to keep up with having it ready for my family! We eat this several times a week! This goes great with my husband's Texas BBQ!

Provided by Lynn Edwards

Categories     Salad     Coleslaw Recipes     No Mayo

Time P2DT1h15m

Yield 8

Number Of Ingredients 9

1 head red cabbage, cored and sliced as thinly as possible
¾ cup red wine vinegar
5 tablespoons white sugar
2 tablespoons balsamic vinegar
1 tablespoon salt
1 ½ teaspoons onion powder
1 teaspoon seasoned salt (such as LAWRY'S®)
½ teaspoon ground black pepper
½ cup olive oil

Steps:

  • Put sliced cabbage into a large sealable plastic bag.
  • Whisk red wine vinegar, sugar, balsamic vinegar, salt, onion powder, seasoned salt, and black pepper together in a bowl; pour into bag with the cabbage. Massage the bag to ensure cabbage is completely coated with liquid. Squeeze as much air from the bag as possible and seal.
  • Marinate cabbage in refrigerator, massaging the bag several times a day, until the cabbage is softened and the marinade is deep purple in color, at least 2 days.
  • Pour olive oil into the bag and mix with the cabbage mixture. Seal bag and refrigerate 1 hour more before serving.

Nutrition Facts : Calories 193.2 calories, Carbohydrate 18.3 g, Fat 13.7 g, Fiber 2.3 g, Protein 1.6 g, SaturatedFat 1.9 g, Sodium 1016.6 mg, Sugar 12.5 g

RED-CABBAGE SLAW



Red-Cabbage Slaw image

An easy side dish to bring along on your next picnic.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 15m

Number Of Ingredients 5

1/2 cup reduced-fat mayonnaise
2 tablespoons cider vinegar
1 small red cabbage (1 1/2 pounds), cored, quartered, and finely shredded
2 medium Granny Smith apples, peeled and grated
Coarse salt and ground pepper

Steps:

  • In a large bowl, mix together mayonnaise and vinegar.
  • Add cabbage and apples; season with coarse salt and ground pepper, and toss to coat. Refrigerate, covered, until ready to serve.

Nutrition Facts : Calories 76 g, Fat 5 g, Fiber 1 g

RED CABBAGE SLAW



Red cabbage slaw image

This raw red cabbage and mixed seed side salad can be on the table in just 15 minutes - serve alongside Asian-inspired mains

Provided by Chelsie Collins

Categories     Side dish

Time 15m

Number Of Ingredients 7

½ red cabbage , shredded
2 tbsp sesame seeds
2 tbsp pumpkin seeds
2 tbsp sunflower oil
1 tbsp red wine vinegar
2 tsp soy sauce
1 tsp golden caster sugar

Steps:

  • Put the red cabbage in a large bowl with the seeds and toss to combine.
  • Make the dressing by mixing all the remaining ingredients together in a small bowl or jug. Pour the dressing over the cabbage and seeds, and serve immediately.

Nutrition Facts : Calories 157 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium

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