CRANBERRY WALNUT SLAW Cranberry Balsamic Vinegar
½ to ⅔ cup Cranberry Balsamic Vinegar
1 tablespoon Dijon mustard
1 teaspoon celery seed
¾ teaspoon salt
½ teaspoon pepper
⅓ cup Extra Virgin Olive Oil
1 teaspoon dried tarragon (or) 1 tablespoon fresh tarragon
6 cups shredded cabbage (about 3 pounds)
1 cup shredded carrots
1 cup dried cranberries
¼ large sweet onion, thinly sliced
1 cup chopped walnuts, tossed
1. In a blender, combine first 5 ingredients. While processing, gradually add oil in a steady stream. Transfer dressing to a small bowl; stir in tarragon.
2. In a large bowl, combine the cabbage, carrots, cranberries and onion. Drizzle with dressing; toss to coat. Refrigerate for at least 1 hour. Just before serving, sprinkle with walnuts.