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Ingredients
1 small head red cabbage, cored and finely shredded
1 head radicchio, cored and finely shredded
1 medium-size red onion, sliced paper thin
½ cup thinly sliced red radishes
Salt
1 cup fresh raspberries
½ teaspoon sugar
¼ cup raspberry vinegar
¼ cup extra virgin olive oil
Freshly ground black pepper
1 tablespoon minced basil, preferably purple opal basil
Nutritional analysis per serving (4 servings)
20 grams carbs; 206 calories; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 6 grams fiber; 639 milligrams sodium; 3 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place cabbage, radicchio, onion and radishes in large bowl, sprinkle with ½ teaspoon salt, and toss. Set aside for 1 hour.
- Step 2
Drain excess fluid from mixture, and fold in all but 3 tablespoons raspberries.
- Step 3
Crush reserved raspberries with sugar. Mix with vinegar. Beat in oil. Pour over cabbage mixture. Toss again. Season with salt and pepper, add basil, toss, and serve.
Private Notes
Comments
I’m going to make it. I was looking for a recipe with radicchio. I’ll let you know.
I would like to make Ruby Slaw but since there are no reviews and three stars, I hesitate. The recipe sounds tasty and creative. Anybody out there who’s made it?