This recipe appeared in Food Network Magazine.
My husband made this to go with dinner last night.
He has made more versions of coleslaw than I have ever made, and this may well be one of the best.
It has a light refreshing taste for summer and an interesting mix of herbs.
The original recipe did not include blueberries, but I thought these would go quite well with it.
3/4 c. WALNUT PIECES or PECANS
2 Tbsp. APPLE CIDER VINEGAR
1 Tbsp. DIJON MUSTARD
1 Tbsp. SUGAR
KOSHER SALT and freshly ground PEPPER
2 Tbsp. EXTRA-VIRGIN OLIVE OIL
2/3 c. SOUR CREAM
1 small head of GREEN CABBAGE, finely shredded
3 Tbsp. chopped, fresh CILANTRO
3 Tbsp. chopped, fresh DILL
3 Tbsp. chopped, fresh TARRAGON
8 SCALLIONS, chopped
2 c. SEEDLESS GREEN GRAPES, halved
3/4 c. BLUEBERRIES
Preheat the oven to 350 degrees. Spread the nuts on a baking sheet and bake until lightly toasted, 5-7 minutes. Let cool, then coarsely chop.
Make the dressing: Whisk the vinegar, mustard, sugar, 1 1/2 tsp. salt, and 1/2 tsp. pepper in a large bowl.
Gradually whisk in the olive oil until well blended and then whisk in the sour cream.
Add the cabbage, cilantro, dill, tarragon, scallions, grapes and toasted nuts.
Toss to coat with dressing.
Cover and refrigerate 1-4 hours.
Scatter blueberries on top before serving.