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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Although raspberry vinegar may seem like an odd ingredient in coleslaw, it adds fresh, fruity flavor. The recipe can easily be doubled for a larger gathering.—Kathy Rairigh, Milford, Indiana Ingredients:
7 cups shredded cabbage |
1 cup cherry tomatoes, halved |
1/2 cup chopped fresh broccoli |
1/2 cup chopped zucchini |
1/4 cup chopped red onion |
1/4 cup chopped sweet red pepper |
1/2 cup white wine vinegar |
1/2 cup canola oil |
1/3 cup sugar |
2 teaspoons dijon mustard |
1 teaspoon salt |
1 teaspoon celery seed |
1 teaspoon mustard seed |
1 teaspoon raspberry vinegar |
Directions:
1. In a large bowl, combine the first six ingredients. In a small bowl, whisk the remaining ingredients; pour over salad and toss to coat. Cover and refrigerate for at least 4 hours, stirring occasionally. Yield: 9 servings.
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