A Slaw of Red Cabbage, Blue Cheese, and Walnuts

Name: A Slaw of Red Cabbage, Blue Cheese, and Walnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: a quarter of a red cabbage; half a medium bulb of fennel; a russet apple; a little lemon juice; a medium carrot; blue cheese, such as Harborne, Cashel, or Beenleigh 5 ounces (150g); walnuts a handful; a rib of celery; mild red wine vinegar 2 tablespoons; smooth Dijon mustard 2 teaspoons; peanut oil 3 tablespoons; walnut oil 2 tablespoons; a pinch of superfine sugar

Servings: persons

a quarter of a red cabbage
half a medium bulb of fennel
a russet apple
a little lemon juice
a medium carrot
blue cheese, such as Harborne, Cashel, or Beenleigh 5 ounces (150g)
walnuts a handful
a rib of celery
mild red wine vinegar 2 tablespoons
smooth Dijon mustard 2 teaspoons
peanut oil 3 tablespoons
walnut oil 2 tablespoons
a pinch of superfine sugar

1
Shred the cabbage and fennel.
2
Cut the apple into quarters, discarding the core, then slice finely.
3
Toss the apple slices immediately in a little lemon juice to stop them from discoloring.
4
Shred the carrot into matchsticks (or grate it very coarsely).
5
Slice the cheese thinly.
6
Toast the walnuts in a nonstick pan until they smell warm and nutty.
7
Thinly slice the celery.
8
Make the dressing by mixing the vinegar and mustard with a little salt and black pepper.
9
Beat in the peanut and walnut oils, then taste and add a little sugar if necessary.
10
Toss the salad ingredients together gently, so you dont break up the cheese too much.
11
Divide among plates and drizzle over the dressing.

No nutrition data on file — estimate from the ingredient list.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: a quarter of a red cabbage, half a medium bulb of fennel, a russet apple, a little lemon juice, and more.

Yes, A Slaw of Red Cabbage, Blue Cheese, and Walnuts falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!