Assessment
Red Cabbage Salad With Blue Cheese & Maple-Glazed Walnuts
Serve this hearty salad recipe — combining red cabbage, blue cheese and glazed walnuts — as an accompaniment to roast pork or chicken. To slice the cabbage quickly, cut the head into wedges and slice in your food processor. A mandoline is also a great tool for the job.
Prep/Cook Time: 35 Minutes, Servings: 8
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Ingredients
Vinaigrette
- 1 tablespoon crumbled blue cheese
- ¼ cup extra-virgin olive oil
- 3 tablespoons red-wine vinegar
- 1 tablespoon Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon freshly ground pepper
Salad
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon butter
- 1 cup walnuts
- ¼ teaspoon salt
- ¼ teaspoon freshly ground pepper
- 3 tablespoons pure maple syrup
- 8 cups very thinly sliced red cabbage
- 2 scallions thinly sliced
- ⅓ cup crumbled blue cheese
Directions
- To prepare vinaigrette: Combine 1 tablespoon blue cheese, ¼ cup oil, vinegar, mustard, salt and pepper in a mini food processor or blender; process until creamy.
- To prepare salad: Place a piece of parchment or wax paper near your stove. Heat 1 tablespoon oil and butter in a medium skillet over medium heat. Add walnuts and cook, stirring, for 2 minutes. Add salt and pepper and drizzle in maple syrup. Cook, stirring, until the nuts are well coated and have begun to caramelize, 3 to 5 minutes. Transfer to the paper, spooning any remaining syrup over them. Separate the nuts while they’re still warm. Let stand until cool, about 5 minutes.
- Place cabbage and scallions in a large bowl. Toss with the vinaigrette. Serve topped with blue cheese and the walnuts.
Nutritional Information
Per Serving: 232 Calories, Total Fat: 19 g, Saturated Fat: 4 g, Cholesterol: 6 mg, Carbohydrates: 12 g, Fiber: 2 g, Total Sugars: 8 g, Added Sugars: 5 g, Protein: 4 g, Sodium: 284 mg, Potassium: 273 mg, Folate: 30 mcg, Calcium: 91 mg
© Dotdash Meredith. All rights reserved. Used with permission.
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