Ingredients
1/2 cup white wine vinegar1 tablespoon Dijon mustard1 teaspoon sugar1 teaspoon celery seed3/4 teaspoon salt1/2 teaspoon pepper1/3 cup walnut oil1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon6 cups shredded cabbage1 cup shredded carrots1 cup dried cranberries1/4 large sweet onion, thinly sliced1 cup chopped walnuts, toasted
Preparation
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.
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.
