Cabbage, Blue Cheese Walnut Slaw


Cabbage, Blue Cheese Walnut Slaw

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March 29, 2017

Cabbage, Blue Cheese Walnut Slaw


a quarter of a red cabbage

half a fennel bulb (optional)

russet apple

medium carrot

blue cheese

walnuts, a handful

celeriac (1 good chunk)

for the dressing (enough for 4 servings):

mild red wine vinegar - 2T

smooth dijon mustard - 2 t

peanut oil - 3 T

walnut oil - 2 T

a pinch of sugar or honey


1Shred the cabbage and fennel. Cut the apple into quarters, discarding the core, then slice finely. Toss the apple slices immediately in a little lemon juice to stop them from discoloring. Shred the carrots into matchsticks (or grate coarsely). Slice the cheese thinly. Toast the walnuts in a nonstick pan until they smell warm and nutty. Thinly slice or grate the celeriac.

2 Make the dressing by mixing the vinegar and mustard with a little salt and black pepper. Beat in the peanut and walnut oils, then taste and add a little sweetness if necessary.

3 Toss the salad ingredients together gently so you don't break up the cheese too much. Drizzle the dressing on each individual plate.