Creamy Coleslaw With Grapes and Walnuts

Total Time:
1 hr 30 min
Prep:
1 hr 25 min
Cook:
5 min

Yield:
6-8 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 3/4 cup walnut pieces
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon dijon mustard
  • 1 tablespoon sugar
  • Kosher salt and freshly ground pepper
  • 2 tablespoons extra-virgin olive oil
  • 2/3 cup sour cream
  • 1 small or 1/2 large head green cabbage, finely shredded
  • 3 tablespoons chopped fresh cilantro
  • 3 tablespoons chopped fresh dill
  • 3 tablespoons chopped fresh tarragon
  • 8 scallions, chopped
  • 2 cups seedless green grapes, chopped
Directions
  • Preheat the oven to 350 degrees F. Spread the walnuts on a baking sheet and bake until lightly toasted, 5 to 7 minutes. Let cool, then coarsely chop.

  • 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.

  • 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


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