Creamy Coleslaw
Creamy Coleslaw
Check out our new and amazing recipe for fantastic Creamy Coleslaw! If you are looking for some simple summer party recipes, then look no further! The recipe below will bring you step by step into putting together the absolute best Creamy Coleslaw! Who doesn’t love some nice coleslaw on a hot summer’s day? If you’re looking for some other great summer recipes, then you’re in luck! Check out our No Bake Watermelon Cake recipe, our Ice Cream Sandwich Cake recipe, our Cookies and Cream Popcorn recipe, and plenty more that you can find here!
Still looking for some more Classic Summer recipes? There’s no need to look any further! Check out this amazing cookbook here that is dedicated to the best recipes that you can even call classic for summer! It is summertime after all! Why not make the most of it?
Creamy Coleslaw
Ingredients
- 3/4 cup of walnut pieces
- 2 tablespoons of apple cider vinegar
- 1 tablespoon of dijon mustard
- 1 tablespoon sugar
- Kosher salt and freshly ground pepper
- 2 tablespoons of extra-virgin olive oil
- 2/3 cup 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
Instructions
- 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, 1 1/2 teaspoons of salt and 1/2 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.
Nutrition facts are provided as a courtesy.
