Ruby Slaw
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1small head red cabbage, cored and finely shredded
- 1head radicchio, cored and finely shredded
- 1medium-size red onion, sliced paper thin
- ½cup thinly sliced red radishes
- Salt
- 1cup fresh raspberries
- ½teaspoon sugar
- ¼cup raspberry vinegar
- ¼cup extra virgin olive oil
- Freshly ground black pepper
- 1tablespoon minced basil, preferably purple opal basil
Nutritional analysis per serving (4 servings)
206 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 20 grams carbohydrates; 6 grams dietary fiber; 9 grams sugars; 3 grams protein; 639 milligrams sodium
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 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?