Red Cabbage Salad with Blue Cheese and Maple-Glazed Walnuts

by | Oct 26, 2015 | CSA Member Updates, Recipes

This hearty salad is excellent served as an accompaniment to roast pork or chicken.

 Servings: 8
Prep time: 35 minutes

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:
1.  Combine 1 tablespoon blue cheese, 1/4 cup oil, vinegar, mustard, salt and pepper in a mini food processor or blender.
2. Process until creamy.
To prepare salad:
1. Place a piece of parchment or wax paper on the counter near your stove. Heat 1 tablespoon oil and butter in a medium skillet over medium heat.
2. 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.
3. 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.
4. Place cabbage and scallions in a large bowl. Toss with the vinaigrette. Serve topped with blue cheese and the walnuts.

Make ahead tip: Store glazed walnuts (Step 2) airtight for up to one day.

CSA Produce

Produce Featured in this Recipe

Red Cabbage

Red Cabbage

Although green cabbage is the most commonly eaten variety, red cabbage provides more ...


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