Try this Creamy Coleslaw recipe, or contribute your own.
- 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
Step-by-step
- 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.
Cabbage drives this dish, demanding precise shredding to maximize surface area for the dairy-based emulsion. Green cabbage contains tough cellular walls requiring physical intervention; slicing heads finely allows salt and acid to break down rigid fibers without destroying structural integrity entirely. Toasting walnuts at 350 degrees Fahrenheit for five to seven minutes releases essential oils trapped inside the nutmeat, adding crucial bitterness that offsets heavy sour cream. Fresh herbs like cilantro, dill, and tarragon introduce volatile aromatic compounds that degrade rapidly when exposed to heat, meaning they belong entirely in the raw mixing stage rather than any simmering process. Whisking apple cider vinegar, Dijon mustard, and sugar directly into the salt and pepper base before adding oil creates a stable temporary emulsion through mechanical agitation. Letting the assembled mixture rest in the refrigerator for one to four hours allows osmotic pressure to draw excess moisture out of the shredded cabbage and grapes, concentrating flavor compounds inside the dressing. Second-day leftovers undergo a textural shift as the salt continues to extract water, transforming the crunchy raw elements into a softer, more integrated side dish.
