Raspberry-Dressed Coleslaw

• MAKE-AHEAD
• VEGETARIAN

Ingredients

1. Scant 1/4 cup fresh raspberries
2. 3 tablespoons raspberry vinegar
3. 3 tablespoons finely chopped fresh tarragon
4. Salt and freshly ground pepper
5. 1/4 cup plus 2 tablespoons olive oil
6. 3/4 pound red cabbage, thinly sliced
7. 3/4 pound green cabbage, thinly sliced

1. In a blender or food processor, combine the raspberries, raspberry vinegar and 1 1/2 tablespoons of the tarragon; season with salt and pepper and blend until pureed. With the machine on, add the olive oil in a steady stream.
2. In a large bowl, toss the red and green cabbages together; add the vinaigrette and toss to coat. Season with salt and pepper and refrigerate for at least 1 hour or up to 4 hours. Just before serving, stir in the remaining 1 1/2 tablespoons tarragon.