Healthy Ruby Red Raspberry Coleslaw
User Reviews
5
Healthy Ruby Red Raspberry Coleslaw
Description
This coleslaw combines shredded red cabbage, green cabbage or coleslaw mix, and carrots (or alternatives like diced celery or red onion) for a crisp base. The dressing is made from light mayonnaise blended with raspberry vinaigrette, a touch of sugar to balance the tartness, salt, and black pepper. The cabbage mixture is tossed in the dressing and chilled to allow flavors to meld before serving.
The addition of whole fresh or dried raspberries at the end adds bursts of fruitiness and a ruby red color contrast. The texture mixes crunchy vegetables with the smoothness of the dressing and the occasional soft berry. This salad is naturally gluten- and dairy-free and can be adapted to vegan diets by substituting vegan mayonnaise.
It pairs well with a variety of meals requiring a fresh, lightly sweetened vegetable side. Stored in an airtight container, it stays fresh for up to five days in the refrigerator. Keeping the raspberries separate until serving helps maintain their shape and flavor.
Ingredients
- 2 cups red cabbage shredded, 80g
- 2 cups cabbage or coleslaw mix, shredded, 80g
- 1 cup carrot or diced celery or red onion, shredded, 85g
- 1/3 cup mayonnaise light, 80g
- 2 Tbsp raspberry vinaigrette or strawberry or cherry flavor, 30g
- 2 tsp sugar or granular sweetener of choice
- 1/4 tsp salt or to taste
- 1/4 tsp black pepper or to taste
- 1/2 cup raspberries fresh or dried (can also substitute strawberries or cherries, 60g
Instructions
- Wash the raspberries and dry well with a paper towel. Set aside.
- Combine cabbage, coleslaw and carrots in a large mixing bowl.
- In a separate small bowl, whisk together the mayo, vinaigrette, sugar and pepper.
- Add vinaigrette to the cabbage mixture and toss evenly to coat.
- Cover and refrigerate until ready to serve (best if chilled for at least 30 minutes so the flavors can come together). Top and gently toss with raspberries right before serving.
Notes
- This coleslaw is gluten- and dairy-free; use vegan mayo to make it vegan-friendly.
- You can substitute raspberries with strawberries or cherries or add vegetables like red onion, red bell pepper, or radish for variation.
- For lower sugar, replace raspberry vinaigrette with red wine vinegar and use your preferred granular sweetener.
- Store in an airtight container in the refrigerator for up to five days.
- Prepare the salad 30 minutes to one day before serving for best flavor, adding raspberries just before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 100 kcal
% Daily Value*
| Serving | 1 cup (85g) | |
| Calories | 100kcal | 5% |
| Carbohydrates | 12.2g | 4% |
| Protein | 1.3g | 3% |
| Fat | 5.1g | 8% |
| Saturated Fat | 0.8g | 4% |
| Fiber | 3g | 12% |
| Sugar | 7.2g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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