Tequilaberry Salad


"I got this recipe from an Aunt a few years ago after trying this salad. Apparently this recipe has a cult following after a restaurant in Minneapolis closed and people had to figure out how to start making it themselves! Make just enough for serving as it does not store well. This is great made with Splenda for Low Carb Diets!"
Added to shopping list. Go to shopping list.


0 servings
Serving size has been adjusted!
Original recipe yields 6 servings

May we suggest



  • Prep

  • Cook

  • Ready In

  1. Make sure the cabbage, lettuce and cauliflower are very dry before chopping, then combine together in a large bowl.
  2. Store in fridge to keep salad crisp.
  3. To prepare the dressing in a small bowl combine Mayonnaise, paresean, sugar and milk until well mixed.
  4. Just before serving, remove salad from the fridge. Add bacon and toss with the salad dressing. It should look like a purple and white slaw. Delicious!
  5. Serve immediately as this salad will get soggy if stored. If a tarter taste is desired, some people add a dash of White Vinegar to the dressing, but I prefer it without.


Read all reviews 0

Other stories that may interest you