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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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  1. Scant 1/4 cup fresh raspberries
  2. 3 tablespoons raspberry vinegar
  3. 3 tablespoons finely chopped fresh tarragon
  4. Salt and freshly ground pepper
  5. 1/4 cup plus 2 tablespoons olive oil
  6. 3/4 pound red cabbage, thinly sliced
  7. 3/4 pound green cabbage, thinly sliced
  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.