Creamy Coleslaw With Grapes and Walnuts
- prep time85 min
- total time 90 min
- serves 6 - 8
This mouth-watering coleslaw makes an awesome side to just about any meal, and is even great for a packed lunch or picnic outing.
¾ cup walnut pieces
2 Tbsp apple cider vinegar
1 Tbsp Dijon mustard
1 Tbsp sugar
Kosher salt and freshly ground pepper
2 Tbsp extra-virgin olive oil
⅔ cup sour cream
1 small or 1/2 large green cabbage, finely shredded
3 Tbsp chopped fresh cilantro
3 Tbsp chopped fresh dill
3 Tbsp chopped fresh tarragon
8 scallions, chopped
2 cups seedless green grapes, chopped
1. Preheat the oven to 350ºF. Spread the walnuts on a baking sheet and bake until lightly toasted, 5 to 7 minutes. Let cool, then coarsely chop.
2. Make the dressing: Whisk the vinegar, mustard, sugar, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large bowl. Gradually whisk in the olive oil until well blended, then whisk in the sour cream.
3. Add the cabbage, cilantro, dill, tarragon, scallions, grapes and toasted walnuts to the bowl; toss to coat with the dressing. Cover and refrigerate 1 to 4 hours before serving.
Photograph by Yunhee Kim
Recipe courtesy of Food Network Magazine