Cranberry Slaw with Walnuts

Cranberry Slaw with Walnuts

(12 servings)

Ingredients:

6 cups Fresh Cabbage, shredded

1 cup Fresh Carrot, shredded

½ cup Fresh Yellow Onion, shredded (thinly sliced)

1 cup Dried Cranberries

1 cup Walnuts, chopped and toasted

     Dressing:

½ cup White Wine Vinegar

1 tbsp. Dijon Mustard

1 tsp. Sugar

1 tsp. Celery Seed

¾ tsp. Salt

½ tsp. Black Pepper

1/3 cup Walnut Oil (see note)

1 tsp. Dried Tarragon (or 1 tbsp. Fresh Tarragon, minced)

Directions:

In a large bowl, combine the cabbage, carrot, onion and cranberries and set aside.  In a mixer, combine the vinegar, mustard, sugar, celery seed, salt and pepper.  Blend for 30 seconds before slowly adding the oil.  Transfer the mixture to a small bowl and add the tarragon.  Now add this mixture to the cabbage mixture and combine well.  Refrigerate at least an hour before serving.  Just before service, add the walnuts to the mixture and toss, taste and adjust seasoning with salt and pepper.

Note:               If you don’t have walnut oil just use extra virgin olive oil.

Ideas for Future Efforts

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