Raspberry-Dressed Coleslaw

1. 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.

2. 2

   With the machine on, add the olive oil in a steady stream.

3. 3

   In a large bowl, toss the red and green cabbages together; add the vinaigrette and toss to coat.

4. 4

   Season with salt and pepper and refrigerate for at least 1 hour or up to 4 hours.

5. 5

   Just before serving, stir in the remaining 1 1/2 tablespoons tarragon.

No additional tips available.