Red Cabbage Salad With Blue Cheese & Maple-Glazed Walnuts

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.

Prep/Cook Time: 35 Minutes, Servings: 8

Ingredients

Vinaigrette

• 1 tablespoon crumbled blue cheese
• ¼ cup extra-virgin olive oil
• 3 tablespoons red-wine vinegar
• 1 tablespoon Dijon mustard
• ¼ teaspoon salt
• ¼ teaspoon freshly ground pepper

Salad

• 1 tablespoon extra-virgin olive oil
• 1 teaspoon butter
• 1 cup walnuts
• ¼ teaspoon salt
• ¼ teaspoon freshly ground pepper
• 3 tablespoons pure maple syrup
• 8 cups very thinly sliced red cabbage
• 2 scallions thinly sliced
• ⅓ cup crumbled blue cheese

Directions

1. To prepare vinaigrette: Combine 1 tablespoon blue cheese, ¼ cup oil, vinegar, mustard, salt and pepper in a mini food processor or blender; process until creamy.
2. 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.
3. Place cabbage and scallions in a large bowl. Toss with the vinaigrette. Serve topped with blue cheese and the walnuts.

Nutritional Information

Per Serving: 232 Calories, Total Fat: 19 g, Saturated Fat: 4 g, Cholesterol: 6 mg, Carbohydrates: 12 g, Fiber: 2 g, Total Sugars: 8 g, Added Sugars: 5 g, Protein: 4 g, Sodium: 284 mg, Potassium: 273 mg, Folate: 30 mcg, Calcium: 91 mg

© Dotdash Meredith. All rights reserved. Used with permission.