Raspberry Coleslaw

Raspberry Coleslawraspberry coleslaw

TOTAL TIME: Takes: 25 min

YIELD: 6 servings


  • Raspberry vinaigrette
  • 2 cups shredded red cabbage
  • 2 cups shredded cabbage
  • 1 cup shredded carrots
  • 1/4 cup prepared raspberry vinaigrette
  • 3 tablespoons mayonnaise
  • 1/4 teaspoon fresh grounded black pepper
  • 1/2 cup fresh raspberries

Prep: 20 mins

Total: 25 mins


Yield: 16 servings

1 cup fresh raspberries
⅔ cup balsamic vinegar
¼ cup olive oil
1 1/2 tablespoon honey
½ teaspoon sea salt

Mix raspberries and sugar together in a bowl; set aside until mixture is juicy, about 10 minutes. Mash berries using a fork until liquefied. Pour the berry mixture into a jar with a lid; add balsamic vinegar, olive oil, honey, and salt. Cover the jar with a lid and shake until the dressing is mixed well. Store in refrigerator. Use a food processor to make the dressing smooth if desired


In a large bowl, combine cabbage and carrots. In a small bowl, whisk vinaigrette, mayonnaise, and pepper until blended. Add to cabbage mixture; toss to coat. Refrigerate, covered, for 10 minutes. Top with raspberries


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3 Responses to Raspberry Coleslaw

  1. Pingback: Perfect Flank Steak – Bonjour Never LandBonjour Never Land

  2. Barbara says:

    This looks great. I’m going to make it soon.
    Thanks for all your recipes. I’m an avid cook and love trying new things if they’re not too time-consuming.

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