Red Cabbage Salad with Blue Cheese & Maple-Glazed Walnuts

Red Cabbage Salad with Blue Cheese & Maple-Glazed Walnuts

5 Reviews
From: EatingWell Magazine, March/April 2014

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.

Ingredients 8 servings

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  • 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
  • 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

Preparation

  • Active

  • Ready In

  1. 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.
  2. 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.
  3. 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 information

  • Serving size: about 1 cup
  • Per serving: 232 calories; 19.0 g fat(4.0 g sat); 2.0 g fiber; 12.0 g carbohydrates; 4.0 g protein; 30.0 mcg folate; 6 mg cholesterol; 8.0 g sugars; 5.0 g added sugars; 885.0 IU vitamin A; 41.0 mg vitamin C; 91.0 mg calcium; 1.0 mg iron; 267 mg sodium; 273.0 mg potassium
  • Nutrition Bonus: Vitamin C (68% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: ½ other carbohydrate, 1 vegetable, 3½ fat

Reviews 5

July 25, 2015
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By: EatingWell User
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.
February 06, 2015
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By: EatingWell User
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 fschur@optonline.net Pros: none Cons: didn't mix well together
January 24, 2015
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By: EatingWell User
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.
November 27, 2014
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By: EatingWell User
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
October 31, 2014
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By: EatingWell User
I made this salad today and it is really delicious