Red Cabbage Slaw with Blue Cheese and Walnuts

Author: Canadian Living

Topping the slaw with blue cheese and toasted walnuts makes this salad sing.

  • Portion size 8 servings

Ingredients

  • 4 cups finely shredded red cabbage
  • 2 carrots shredded
  • 1 sweet yellow pepper thinly sliced
  • 1 small onion thinly sliced
  • 1/2 cup thinly sliced celery
  • 2 tablespoons chopped fresh parsley
  • 1/4 cup cider vinegar
  • 2 tablespoons vegetable oil
  • 1 tablespoon granulated sugar
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup crumbled blue cheese
  • 1/3 cup coarsely chopped toasted walnut

Method

In large bowl, combine cabbage, carrots, yellow pepper, onion, celery and parsley; set aside.

In small saucepan, stir together vinegar, oil, sugar, mustard, salt and pepper; bring to boil. Pour over cabbage mixture; stir to coat. Let stand for 10 minutes or until cabbage is slightly wilted. (Can be prepared to this point, covered and refrigerated for up to 6 hours; let come to room temperature before continuing.) Sprinkle with cheese and walnuts; toss to serve.

Nutritional facts <b>Per each of 8 servings:</b> about

  • Sodium 300 mg
  • Protein 4 g
  • Calories 135.0
  • Total fat 9 g
  • Cholesterol 6 mg
  • Saturated fat 2 g
  • Total carbohydrate 11 g

%RDI

  • Iron 6.0
  • Fibre 0.0
  • Folate 14.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 9.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 60.0
  • Vitamin C 83.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Red Cabbage Slaw with Blue Cheese and Walnuts

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