Ruby Raspberry Slaw Food

RUBY COLESLAW

Steps:

• Remove any wilted outer leaves from the cabbage, quarter the cabbage vertically and slice off the cores. Finely shred the cabbage into a large bowl and toss with about one-half teaspoon of salt and the sugar. Weight it down with a plate that will fit into the bowl and place a heavy object, like a can of tomatoes, on the plate. Set aside to macerate for one hour.
• Drain off any fluid that accumulates and fold in the onion. Beat the vinegar and oil together and season to taste with salt and pepper. Pour over the cabbage, toss the ingredients together and check seasonings. Add the basil, toss again and serve.

RUBY RASPBERRY SLAW

Steps:

• 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, 10 minutes. Top with raspberries.

RUBY SLAW

Steps:

• Place cabbage, radicchio, onion and radishes in large bowl, sprinkle with 1/2 teaspoon salt, and toss. Set aside for 1 hour.
• Drain excess fluid from mixture, and fold in all but 3 tablespoons raspberries.
• 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.

COLESLAW WITH RASPBERRY VINAIGRETTE

Steps:

• In a small sauce pan, heat vinegar, jam, mustard, olive oil and salt.
• cool.
• In a large bowl, mix coleslaw mix, pecans and craisins.
• When dressing is cool, pour over coleslaw and stir well.
• Let sit 1 hour and stir again.

CRANBERRY COLESLAW

Steps:

• In a small bowl, combine the first six ingredients. Place cabbage in a serving bowl. Add mayonnaise mixture and toss to coat evenly. Fold in cranberries. Serve immediately.

RUBY RED CRANBERRY SALAD

Steps:

• Combine gelatin mixes and boiling water in a medium bowl. Stir until all granules are dissolved.
• Stir in cold water and set aside.
• In a large mixing bowl, combine all remaining ingredients stirring to distribute evenly.
• Stir gelatin mixture into the fruit mixture.
• Pour salad into a large serving container or gelatin molds. (As written, this recipe will fill 3 Tupperware gelatin molds).
• Chill at least 6 hours to overnight.
• Can be made up to 3 days in advance.