Red Cabbage Salad with Blue Cheese & Maple-Glazed Walnuts

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.

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.

This was delicious! Made exactly as noted in the recipe and will definitely make it again.

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.