Rating: 4.11 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Gallery

Read the full recipe after the video.

Recipe Summary test

total:
35 mins
Servings:
8
Advertisement

Ingredients

Ingredient Checklist

Directions

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.

    Advertisement
  • 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.

Tips

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

Nutrition Facts

about 1 cup
232 calories; protein 4.4g; carbohydrates 12.4g; dietary fiber 2.4g; sugars 7.7g; fat 19.4g; saturated fat 3.6g; cholesterol 6.3mg; vitamin a iu 884.8IU; vitamin c 40.8mg; folate 29.7mcg; calcium 90.5mg; iron 1mg; magnesium 35.3mg; potassium 272.8mg; sodium 267.4mg; thiamin 0.1mg; added sugar 5g.

1/2 other carbohydrate, 1 vegetable, 3 1/2 fat

Advertisement