Creamy Coleslaw With Grapes and Walnuts
- Level: Easy
- Yield: 6-8 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 286 calorie
- Total Fat
- 19 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 18 milligrams
- Sodium
- 185 milligrams
- Carbohydrates
- 25 grams
- Dietary Fiber
- 5 grams
- Protein
- 6 grams
- Sugar
- 16 grams
- Total: 1 hr 30 min
- Prep: 1 hr 25 min
- Cook: 5 min
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.