Raspberry-Dressed Coleslaw

• Scant 1/4 cup fresh raspberries
• 3 tablespoons raspberry vinegar
• 3 tablespoons finely chopped fresh tarragon
• Salt and freshly ground pepper
• 1/4 cup plus 2 tablespoons olive oil
• 3/4 pound red cabbage, thinly sliced
• 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.
2. With the machine on, add the olive oil in a steady stream.
3. In a large bowl, toss the red and green cabbages together; add the vinaigrette and toss to coat.
4. Season with salt and pepper and refrigerate for at least 1 hour or up to 4 hours.
5. Just before serving, stir in the remaining 1 1/2 tablespoons tarragon.

fresh raspberries, raspberry vinegar, fresh tarragon, salt, olive oil, red cabbage, green cabbage

Taken from www.foodandwine.com/recipes/raspberry-dressed-coleslaw (may not work)