Community Pick
Cranberry Fruit Coleslaw
"This is one of our families favorites and it is requested for the family get togethers throughout the year. It is bright, colorful, easy to make and since it uses low fat ingredients guilt free. The recipe was adapted from one served at the Kimbell Museum in Fort Worth Texas."
photo by Jonathan Melendez
- Ready In:
- 40mins
- Ingredients:
- 13
- Serves:
-
10-12
ingredients
- 6 -7 cups green cabbage, finely shredded
- 1 cup shredded carrot
- 1⁄2 cup golden raisin
- 1⁄2 cup dried cranberries
- 1⁄4 cup sliced green onion
- 1⁄2 cup chopped fresh parsley
- 3 tablespoons flaked coconut
- 1⁄2 cup red seedless grapes (optional) or 1/2 cup green seedless grape, sliced lenghtwise (optional)
- 1⁄2 cup chopped dried apricot (optional)
-
for the dressing
- 1⁄2 cup light mayonnaise (but not fat free)
- 1⁄2 cup light sour cream (but not fat free)
- 3 tablespoons raspberry vinegar or 3 tablespoons cider vinegar
- salt and pepper
directions
- Note: Sometimes certain heads of cabbage are a little bitter, I taste and add a teaspoon or two of sugar if needed; The dried fruit& coconut usually provide enough sweetness to this salad.
- Mix all vegetables& fruit in a large bowl.
- Mix the dressing ingredients& pour over.
- Chill at least 30 minutes& stir before serving.
Questions & Replies
-
I can only see a few complete reviews. Why?
Reviews
-
I made this when visiting family and it was a big hit. I couldn't find straight raspberry vinegar so I bought raspberry basalmic vinegar and it seemed to work just fine. Serve the salad with Halibut Florentine which was fantastic. Here's the recipe link: http://www.food.com/recipe/halibut-florentine-216171. I also posted your recipe on a Foodies on Facebook group I belong to and have had positive reponses to it. I linked it back to here so you would get the credit. Thanks for posting this. -
A delicious summer salad to serve as a side to many dishes. It's so good and just gets better the longer it sits in the fridge. Make it, cause you won't regret it! -
We really enjoyed this tasty and refreshing coleslaw. Made exactly as written and wouldn't change a thing. I did use both the optional ingredients and so glad that I did; they added a lovely natural sweetness . The sauce was creamy and flavorful but not overpowering, adding just the right amount of creaminess. All the different ingredients enhanced this slaw without competing with one another, creating a memorable dish, with lovely contrasting flavors and textures. Thank you so much for sharing Susie, we will be enjoying this often during the hot months to come. Made for Spring Pac 2014. -
This coleslaw is different from the other I made but it's so yummy. It was great with the dried cranberries, raisins and coconut. Thanks Susie :) Made for PAC Fall 2011 -
This is a really pretty salad, although, looking at the photos from others, mine was not quite as pretty as some. I highly recommend using the raspberry vinegar - it really added a bright fresh flavor to the dressing. My raisins were kind of hard and old, but after sitting in the salad a while they did absorb some moisture and soften up. I think a nice addition to this salad would be some chopped nuts, such as pecans or walnuts. I didn't have any coconut, so left that out. I don't think it hurt the salad at all, but not sure about that. This would certainly be a great colesalw for a special dinner. The grapes and dried apricots really were wonderful and "made" the salad, in my opinion. I wouldn't say they were optional.
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RECIPE SUBMITTED BY
Susie D
United States
Contest & Events Forum and I also host several events throughout the year. Ready, Set, Cook! is a not so secret passion of mine and I keep the cookbooks for all past rounds of Ready, Set, Cook! You can view all of these wonderful, inventive recipes by viewing my public cookbooks. Pick A Chef is another fun event and I am lucky to be helped with this massive project by a team of wonderful people.
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