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.

Ingredients:

-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

Process:

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!