Red Cabbage Slaw with Blue Cheese and Walnuts
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per each of 8 servings: about | - |
| cal | 135 |
| pro | 4 g |
| total fat | 9 g |
| sat. fat | 2 g |
| carb | 11 g |
| fibre | 2 g |
| chol | 6 mg |
| sodium | 300 mg |
| % RDI: | - |
| calcium | 9 |
| iron | 6 |
| vit A | 60 |
| vit C | 83 |
| folate | 14 |
Topping the slaw with blue cheese and toasted walnuts makes this salad sing.
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 tbsp chopped fresh parsley
- 1/4 cup cider vinegar
- 2 tbsp vegetable oil
- 1 tbsp granulated sugar
- 2 tsp Dijon mustard
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 cup crumbled blue cheese
- 1/3 cup coarsely chopped toasted walnuts
Preparation
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.
Additional information :
Tip: One-quarter of a head of cabbage will yield about 4 cups (1 L) shredded. To shred, use a chef's knife to cut cabbage in half lengthwise (from root to top). Cut each half in half again. Cut out core from one quarter; slice thinly crosswise. Reserve remaining cabbage for another use.
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