Ruby Slaw Recipes

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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

RUBY COLE SLAW



Ruby Cole Slaw image

Make and share this Ruby Cole Slaw recipe from Food.com.

Provided by charlie 5

Categories     Vegetable

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 head purple cabbage
1 large red onion, sliced thin
3/4 cup granulated sugar
1 tablespoon granulated sugar
1 cup cider vinegar
1 1/2 teaspoons salt
2 teaspoons celery seeds
1 teaspoon dry mustard
1 1/2 cups vegetable oil

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.

Nutrition Facts : Calories 654.1, Fat 55.1, SaturatedFat 7.1, Sodium 623, Carbohydrate 40.8, Fiber 3.5, Sugar 33.8, Protein 2.5

RUBY COLESLAW



Ruby Coleslaw image

Provided by Florence Fabricant

Categories     salads and dressings, side dish

Time 1h25m

Yield 8 servings

Number Of Ingredients 8

1 small head red cabbage, 1 pound
Salt
1/2 teaspoon sugar
1 medium red onion, sliced paper thin
1/4 cup raspberry vinegar
1/4 cup extra-virgin olive oil
Freshly ground black pepper
1/3 cup finely chopped fresh basil, preferably purple opal basil

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

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