Creamy Coleslaw With Grapes and Walnuts

Ingredients

• 2 tablespoons apple cider vinegar 
• 1 tablespoon dijon mustard 
• 3 tablespoons cilantro leaves fresh chopped
• 3 tablespoons optional: dill fresh chopped
• 3 tablespoons tarragon fresh chopped
• 2 cups grapes green seedless chopped
• 8 servings kosher salt and pepper freshly ground
• 2 tablespoons olive oil extra-virgin
• 8  scallions chopped
• 0.7 cup cup heavy whipping cream sour
• 1 tablespoon sugar 
• 0.8 cup walnut pieces 
• 1 small or shredded green finely

Equipment

• bowl
• baking sheet
• oven
• whisk

Directions

1. Preheat the oven to 350 degrees F.
2. Spread the walnuts on a baking sheet and bake until lightly toasted, 5 to 7 minutes.
3. Let cool, then coarsely chop.
4. Whisk the vinegar, mustard, sugar, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large bowl. Gradually whisk in the olive oil until well blended, then whisk in the sour cream.
5. Add the cabbage, cilantro, dill, tarragon, scallions, grapes and toasted walnuts to the bowl; toss to coat with the dressing. Cover and refrigerate 1 to 4 hours before serving.
6. Photograph by Yunhee Kim