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. Source: EatingWell Magazine, March/April 2014

Kathy Gunst


Ingredient Checklist


Instructions Checklist
  • To prepare vinaigrette: Combine 1 tablespoon blue cheese, 1/4 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.


Make Ahead Tip: Store glazed walnuts (Step 2) airtight for up to 1 day.

Nutrition Facts

232 calories; 19.4 g total fat; 3.6 g saturated fat; 6 mg cholesterol; 267 mg sodium. 273 mg potassium; 12.4 g carbohydrates; 2.4 g fiber; 8 g sugar; 4.4 g protein; 885 IU vitamin a iu; 41 mg vitamin c; 30 mcg folate; 91 mg calcium; 1 mg iron; 35 mg magnesium; 5 g added sugar;

Reviews (8)

Read More Reviews
9 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
This is a nice savory change from coleslaw. My family really enjoyed it with pork chops. I varied the method for caramelizing the walnuts as I over cooked them in the oil/butter the first time I made the recipe. The option I used the second time I made the salad was to heat 1 cup walnuts halves pinch of salt and 5 Tbsp pure maple syrup in a dry skillet over medium heat until walnuts caramelize. Stir frequently for 3 minutes. Cool on parchment paper. Break up into smaller clusters as needed. This salad will go into the rotation this summer and fall. Thanks. Read More
Rating: 5 stars
I made that salad twice and even my mom who is a picky eater liked it! I'm make it again for this weekend bbq. Read More
Rating: 5 stars
This was delicious! Made exactly as noted in the recipe and will definitely make it again. Read More
Rating: 5 stars
We thought it was the best cabbage salad ever as my husband said. I used green cabbage otherwise followed the directions. We will definitely be making this again. Read More
Rating: 1 stars
gross the pic looked great! sounded good on paper blue cheeze and raw red cabbage do not mix. it tasted like garbage. sorry. and i'm a cook. waste of ingredients and time and dishwashing. any Q ask Pros: none Cons: didn't mix well together Read More
Rating: 5 stars
Delicious! I had half a head of red cabbage in my fridge and was wondering what to do with it - this was the perfect solution! Didn't have any blue cheese so I used Gorgonzola. I warmed the cabbage in the oven to soften it a little (and refrigerated to cool). I also prepared a couple of turkey and cheese finger sandwiches to go with the salad. My family loved it! Definitely going to make this agin. Read More
Rating: 4 stars
Delicious and simple to make This is a delicious pretty salad. I did find it a bit vinagery. I added 1 TBL of honey to the dressing and it took care of that. I also added a chopped pear. I will definitely make this again. Pros: simple pretty Read More
Rating: 4 stars
I made this salad today and it is really delicious Read More