Ruby Red Cabbage and Beet Slaw With Raisins: The Jewel-Toned Side Dish That Steals the Show

Set this bowl on the table and watch what happens.

Everyone stops. Someone always asks, "What is that beautiful pink salad?" And then they go back for a second scoop.

Coleslaw in Its Party Dress

Classic American coleslaw is one of my favorite side dishes, but I have to admit it is not always the prettiest thing at the picnic table. This version changes that. It takes the traditional creamy slaw and dresses it all in deep ruby and magenta.

Instead of green cabbage, we use red cabbage. Instead of carrots, we use grated raw beet. When the two meet a creamy mayonnaise dressing, the whole bowl turns a stunning jewel-pink color that looks almost too lovely to eat. Dark raisins add little bursts of sweetness, and fresh parsley brings a pop of green.

But the real secret is a simple old trick: salting and massaging the cabbage before you dress it. Raw red cabbage can be tough and a little sharp. A few minutes with salt draws out the extra water and leaves the shreds tender, mild and sweet, so the slaw stays crisp without being chewy and never turns watery in the bowl.

It is wonderful next to barbecued chicken, pulled pork, grilled sausages or a holiday ham. It also holds up well on a buffet, which makes it perfect for potlucks and family gatherings.

Ready to make the prettiest side dish on the table? Here is your list.