Ruby Rasp­berry Slaw

Simple & Delicious - - RECIPE INDEX - —Deb­o­rah Biggs, Omaha, NE

2 cups shred­ded red cab­bage • 2 cups shred­ded cab­bage • 1 cup shred­ded car­rots • 1/4 cup pre­pared rasp­berry vinai­grette • 3 Tbsp. may­on­naise • 1/4 tsp. pep­per • 1/2 cup fresh rasp­ber­ries • In a large bowl, com­bine cab­bages and car­rots. In a small bowl, whisk vinai­grette, may­on­naise and pep­per un­til blended. Add to cab­bage mix­ture; toss to coat. Re­frig­er­ate, cov­ered, 10 min­utes. Top with rasp­ber­ries. Serves 6.

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