Wednesday, March 6, 2013

Creamy Coleslaw with Grapes & Walnuts

This is a great twist on your basic coleslaw; I found the recipe from the July/August 2011 Food Network Magazine.

-1/4 to 1/2 cup toasted walnuts {place walnuts on pan and bake at 350 for 5-7 minutes to toast}
-1 tbsp apple cider vinegar
-1 1/2 tsp Dijon mustard
-1 1/2 tsp sugar
-1 tbsp olive oil
-1/3 cup sour cream
-1 1/2 tsp dried dill
-1 1/2 tsp dried tarragon
-1 1/2 tsp chopped fresh cilantro, optional
-1/2 to 1 tsp salt
-1/2 to 1 tsp pepper
-1/3 to 1/2 small head of cabbage, thinly sliced or shredded
-4 green onions, thinly sliced
-1 cup green grapes, halved

1. Make dressing:
Whisk together vinegar, mustard, sugar, salt and pepper.
2. Gradually whisk in olive oil and herbs.
3. Place cabbage, grapes and green onion in a large container.
4. Toss cabbage mixture with dressing.
5. Toss in walnuts, cover and refrigerate for at least 1 hour or up to 1 day in advance.
6. Enjoy!
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