Raspberry-Dressed Coleslaw

This colorful two-cabbage slaw gets a double dose of fruit flavor from fresh berries and raspberry vinegar. The longer the coleslaw sits, the more intense the berry taste will be.

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  • Servings: 8

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  • Scant 1/4 cup fresh raspberries
  • 3 tablespoons raspberry vinegar
  • 3 tablespoons finely chopped fresh tarragon
  • Salt and freshly ground pepper
  • 1/4 cup plus 2 tablespoons olive oil
  • 3/4 pound red cabbage, thinly sliced
  • 3/4 pound green cabbage, thinly sliced

How to make this recipe

  1. In a blender or food processor, combine the raspberries, raspberry vinegar and 1 1/2 tablespoons of the tarragon; season with salt and pepper and blend until pureed. With the machine on, add the olive oil in a steady stream.

  2. In a large bowl, toss the red and green cabbages together; add the vinaigrette and toss to coat. Season with salt and pepper and refrigerate for at least 1 hour or up to 4 hours. Just before serving, stir in the remaining 1 1/2 tablespoons tarragon.

Contributed By Published August 1996

460993 recipes/raspberry-dressed-coleslaw 2013-12-06T23:44:01+00:00 Pamela Morgan summer|barbecue-cookout|american|salads|side-dishes|8|make-ahead|no-cook|vegetarian august-1996,rasberry dressed coleslaw,two cabbage slaw,Betsey Johnson,Pamela Morgan,vegetable side dish recipes,raspberry-dressed-coleslaw 460993

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