Raspberry-Dressed Coleslaw

Ingredients

• 0.25 cup fresh raspberries
• 3 tablespoons raspberry vinegar
• 3 tablespoons finely chopped fresh tarragon
• Salt and freshly ground pepper
• 0.25 cup plus 2 tablespoons olive oil
• 0.75 pound red cabbage (thinly sliced)
• 0.75 pound green cabbage (thinly sliced)

Instructions

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.