Red Cabbage Salad with Blue Cheese & Maple-Glazed Walnuts

Serves: 8

Colorful and healthy. This is a great salad for a dinner side, or a main lunch dish.

Yield: 8 servings
Prep Time:
Cook Time:
Total Time:


1 tablespoon crumbled blue cheese
1/4 cup extra-virgin olive oil
3 tablespoons red-wine vinegar
1 tablespoon dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon extra-virgin olive oil
1 teaspoon butter
1 cup walnuts
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
3 tablespoons pure maple syrup
8 cups very thinly sliced red cabbage
2 scallions, thinly sliced
1/3 cup crumbled blue cheese


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.


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