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Creamy Waldorf Coleslaw

Cabbages many health benefits are well known...vitamins K and C in abundance, fiber, and numerous cancer fighting anti-oxidants. In addition to that it is very easy to throw it together in a "slaw" and my family likes it. I'm always looking for a new way to eat more cabbage!
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Salad, Side Dish
Ingredients Method

Ingredients
  

  • 3/4 cup(s) walnuts cut into chunks
  • 3 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 2 tbsp sugar add a little more if desired
  • 2 tbsp olive oil
  • 2/3 cup(s) sour cream
  • 1 Small head of cabbage shredded
  • 3 tbsp cilantro chopped
  • 3 tbsp Fresh tarragon or half dried
  • 8 green onion chopped
  • 2 cup(s) grapes chopped

Method
 

  1. Prep Work: Roast walnuts in skillet. Cut or shred cabbage if needed. Chop cilantro, tarragon, onions and grapes; store with cabbage.
  2. Roast walnuts by cooking them in a dry skillet on medium to high heat stirring often until darkened in color, approx. 3-5 min. Push pan off of heat and let nuts cool.
  3. Meanwhile, whisk vinegar, mustard, sugar and 1 tsp. each salt and pepper (for yield of 6) in salad bowl. Whisk in olive oil and sour cream.
  4. To this dressing add cabbage, cilantro, tarragon, onion, grapes and toasted walnuts. Toss and refrigerate for 1-4 hours for flavors to blend. (adapted from Food Network Magazine July/August 2011 "Creamy Coleslaw with Grapes and Walnuts")