Creamy Coleslaw
Try this Creamy Coleslaw recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
vegetarian
white meat free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- kosher salt and freshly ground pepper
- 3/4 cup of walnut pieces
- 2 tablespoons of apple cider vinegar
- 1 tablespoon of dijon mustard
- 1 tablespoon of sugar
- 2 tablespoons of extra-virgin olive oil
- 2/3 up of sour cream
- 1 small or 1/2 large head green cabbage finely shredded
- 3 tablespoons of chopped fresh cilantro
- 3 tablespoons of chopped fresh dill
- 3 tablespoons of chopped fresh tarragon
- 8 scallions, chopped
- 2 cups of seedless green grapes chopped
- Carbohydrate 1.62421874986794 g
- Cholesterol 0 mg
- Fat 0.038 g
- Fiber 0.519999980926514 g
- Protein 0.366 g
- Saturated Fat 0.0064 g
- Serving Size 1 1 -8 (21g)
- Sodium 196.99 mg
- Sugar 1.10421876894143 g
- Trans Fat 0.0114 g
- Calories 7 calories
Preheat your oven to 350 degrees F. Take the walnuts and spread them on a baking sheet. Bake these until lightly toasted, probably about 5 - 7 minutes. Let them cool before coarsely chopping.To make the dressing, whisk the vinegar, mustard, sugar, 1½ teaspoons of salt and ½ teaspoon of pepper into a large bowl. Then, gradually whisk in the olive oil. then do the same with the sour cream.Add your cabbage, cilantro, dill, tarragon, scallions, grapes, and walnuts to the bowl. Toss to coat all of it with the dressing, then let it refrigerate for 1 - 4 hours before serving.
