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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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I make this every year for the holidays. It's a healthy alternative to traditional coleslaw made with mayo. For a alternate flavor combination, substitute toasted sesame seeds and sesame seed oil for the walnuts and walnut oil, and rice wine vinegar for the white wine vinegar. Ingredients:
1/2 cup white wine vinegar |
1 tablespoon dijon mustard |
1 teaspoon sugar |
1 teaspoon celery seed |
3/4 teaspoon salt |
1/2 teaspoon pepper |
1/3 cup walnut oil |
1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon |
6 cups shredded cabbage |
1 cup shredded carrots |
1 cup dried cranberries |
1/4 large sweet onion, thinly sliced |
1 cup chopped walnuts, toasted |
Directions:
1. In a blender, combine the first six ingredients. While processing, gradually add oil in a steady stream. Transfer dressing to a small bowl; stir in tarragon.
2. In a large bowl, combine the cabbage, carrots, cranberries and onion. Drizzle with dressing; toss to coat. Refrigerate for at least 1 hour. Just before serving, sprinkle with walnuts. Yield: 12 servings.
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