Green Summer Slaw

August 1, 2016  •  Salads

green-summer-slaw-1I was recently invited to a potluck dinner party – the host was serving lobster rolls, and I was asked to bring sides. One thing I love about the internet is that you can search for just about anything and find a good recipe. I found a menu of side dishes for a lobster party on The Food Network site, tweaked it a bit for my tastes and party size, and I was set! What I love about the recipe is that it’s entirely green – green cabbage, green herbs, green grapes – and I think that gives it a bit of a different taste than most coleslaw recipes. My friends loved it, and I hope you do too.

Green Summer Slaw
Prep time
Cook time
Total time
Serves: 12
  • ¼ cup apple cider vinegar
  • 2 tablespoons dijon mustard
  • 2 tablespoons sugar
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ cup extra-virgin olive oil
  • 8 ounces sour cream
  • ¼ cup mayonnaise
  • 1 head green cabbage, finely shredded
  • ¼ cup chopped fresh cilantro
  • ¼ cup chopped fresh dill
  • ¼ cup chopped fresh tarragon
  • 8 scallions, chopped
  • 2 cups seedless green grapes, halved
  • 1 cup walnuts, roughly chopped
  1. Combine the vinegar, mustard, sugar, salt, pepper, sour cream, and mayonnaise in a small bowl and whisk until smooth.
  2. Combine the cabbage, herbs, green onions, grapes, and walnuts in a large bowl and toss with the dressing. Allow to stand in the refrigerate for a couple of hours or up to overnight for flavors to meld.


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