Raspberry Coleslaw

 

I found this in a Taste of Home Magazine and I HAD to make it!  I changed it just slightly and I decided to prepare it with a homemade vinaigrette of course you can use a pre-made vinaigrette if you like(about 1/4 cup or so)

this is also fantastic made with Strawberries or Blueberries!!!



< w/ Strawberries!





2.5 cups shredded red cabbage
2.5 cups shredded green cabbage
1.5 cup shredded carrots
* you can use 1 package of the premade mix in place of this if you don't want to do the shredding

Vinaigrette:
1/3 cup fresh raspberries
2 tsp raspberry blush vinegar (red wine vinegar is fine too)
2 tsp poppy seeds
1 tsp dry mustard
1 tsp lemon juice
1 tsp sugar
1/4 tsp onion powder
2 TB olive oil
salt and pepper to taste

Remaining ingredients:
1/4 cup mayonnaise
pepper to taste
3/4 cup fresh raspberries



Combine all Vinaigrette ingredients except olive oil in a blender.

Process until smooth, with the blender still running on a high speed, add olive oil in a slow stream until fully blended.
Pour into a bowl, cover and refrigerate for a short while for the flavors to mesh.

To the vinaigrette add the mayo and whisk until well combined.

In a large bowl place all shredded veggies and pour over the vinaigrette and toss to combine adding more salt and pepper as desired. Refrigerate for 10-15 minutes.







Gently fold in fresh raspberries right before serving.