1/2 cup white wine vinegar
1 tablespoon Dijon mustard
1 teaspoon sugar
1 teaspoon celery seed
3/4 teaspoon salt
1/2 teaspoon pepper
1/3 cup walnut oil
1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
6 cups shredded cabbage
1 cup shredded carrots
1 cup dried cranberries
1/4 large sweet onion, thinly sliced
1 cup chopped walnuts, toasted
1. In a blender, combine the first six 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.
Prize Winning Recipe
TOTAL TIME: Prep: 20 min. + chilling
YIELD: 12 servings.
Healthy alternative to Coleslaw made with Mayo.
1/2 cup: 169 calories, 13g fat (1g saturated fat), 0 cholesterol, 191mg sodium, 14g carbohydrate (8g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 2 fat, 1 starch.