Raspberry Red Cabbage Slaw |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 13 |
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This colorful slaw is a flavorful side dish I serve often for many family get-togethers.—Roxanne Chan, Albany, California Ingredients:
4 cups shredded red cabbage |
2 cups shredded radicchio |
2 cups watercress |
2 cups fresh raspberries |
1 jar (16 ounces) pickled beets, drained and chopped |
1/4 cup chopped red onion |
1/4 cup minced fresh parsley |
1/3 cup vegetable oil |
1/4 cup rice vinegar |
2 tablespoons red wine vinegar |
2 tablespoons seedless raspberry jam |
1/2 teaspoon ground allspice |
1/4 teaspoon salt |
1/4 teaspoon crushed red pepper flakes |
sliced almonds, optional |
Directions:
1. In a large bowl, combine the first seven ingredients. In a small bowl, whisk the oil, vinegars, jam, allspice, salt and pepper flakes until blended. Drizzle over salad and toss to coat. Garnish with almonds if desired. Yield: 13 servings.
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