Photo Credit: Jewish Press

Have you ever tried raspberry vinegar? I hadn’t, until the De La Rosa Company sent me some a few weeks ago. It has totally changed my level of cooking! The fruity and acidic qualities go so well with everything.

I decided to create an easy summer salad incorporating the important components of sweet, salty, and crunchy. I thought about adding quinoa to the cabbage for some added texture, along with sunflower seeds for crunch and roasted broccoli for taste. I was getting bored of my usual coleslaws and needed a fun dish that would be a great accompaniment for any meal or even eaten plain.


Need a slaw in your fish tacos? Summer Slaw. Looking for a colorful salad at a BBQ? Summer Slaw. Searching for a great and filling lunch at the office? Summer Slaw. I hope this Summer Slaw becomes your new salad go-to, because in my family, I know it sure has!


Summer Slaw
Low fat, Vegetarian, Parve
Prep time: 20 minutes
Feeds: 4-6


1 cup broccoli
¼ cup quinoa
1 14 oz. bag of coleslaw
1 cup red cabbage
¼ cup sunflower seeds



¼ cup Olive Oil
¼ cup De La Rosa Raspberry Vinegar
1 fresh lemon
2 heaping tbsp maple syrup



Set out the broccoli on a baking sheet. Drizzle with olive oil and salt and cook on 425°F for about 15 minutes until roasted. Meanwhile, cook the quinoa and let it cool.

Whisk the vinegar and olive oil with the maple syrup. Squeeze the lemon into the vinaigrette and mix well.

In a bowl, combine the coleslaw, red cabbage, broccoli, quinoa and sunflower seeds. Pour the vinaigrette over the slaw and enjoy!


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