Raspberry coleslaw is a naturally sweetened veggie side dish that is great to make when you don’t feel like cooking. The best thing is it is also gluten and dairy-free.
The hot summer heat can make cooking a nightmare. Don’t fret! There are a ton of meals you can make without even turning on the stove. This recipe puts a twist on the traditional coleslaw by adding zucchini for a nutrient boost. Plus the addition of raspberries gives it a natural sweetness that will make it super tasty.
Ingredients Used in this Recipe
This recipe is quite easy to make and there is no cooking involved! You need the following:
- Red cabbage
- White onion diced
- Apple cider vinegar
- Shredded carrots
If you had chopping you can enlist the help of a food processor to ease your food prep. This is what I use to shred the cabbage, carrots, and dice the onion.
How to Make Raspberry Coleslaw
Assembling the raspberry coleslaw is so easy. First, take a large mixing bowl then add the cabbage, carrots, onion, raspberries
You want to let it refrigerate for at least 30 minutes. If you have more time I recommend letting this salad sit overnight. This way the ingredients will marinate and you will get a more flavorful coleslaw.
Equipment in this Recipe*
- Mixing bowls
- Measuring cups
- Measuring spoons
- Food processor
- Cutting board
- Chef’s knife
- Pairing knife
- Vegetable peeler
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- 2 cup shredded carrots
- 3 cup shredded red cabbage
- 2 cup fresh raspberries
- ⅓ cup apple cider vinegar (I like Bragg Organic Raw Apple Cider Vinegar)
- 1 tsp garlic powder
- Take a large bowl with a lid and add all the ingredients.
- Toss well and refrigerate for 30 minutes up to overnight then serve.
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More Salad Recipes
- Red Cabbage Broccoli Slaw with Mango
- Creamy Garlic Purple Sweet Potato Salad
- Broccoli Potato Salad (Gluten and Dairy Free)
- Cilantro Chili Lime Sweet Potato Salad (No Mayo)
- Kefir Coleslaw
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