Red Cabbage Slaw with Blue Cheese and Toasted Walnuts
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This easy and delicious red cabbage slaw with blue cheese and toasted walnuts comes from a very popular local restaurant near me. It’s well known as a “ladies who lunch” hot spot, with a reputation for delicious salads, sandwiches and light bites. I picked up the book several years ago, and have made several dishes over the years which are always well received.
Made with crunchy purple cabbage, toasted chopped walnuts and blue cheese tossed with a tangy dressing made with red wine vinegar, olive oil and Dijon mustard. This recipe, with simple ingredients, comes together in a flash and is a little different from your grandma’s slaw recipe. It’s an unexpected but welcome addition at any potluck or as a side for a burger, fish tacos, or pork sandwiches.
Ingredients for red cabbage coleslaw
The recipe is from Celebrating with Julienne by Susan Campoy.
Red cabbage or purple cabbage? I use both names. It can look more red or more purple depending on the the ph of the soil it was grown in. In any case…
For the slaw salad
- head of cabbage (purple or red, whatever you call it!)
- flat leaf or Italian parsely
- Blue or gorgonzola cheese
- walnuts
Dressing ingredients
- red wine vinegar
- extra virgin olive oil
- Dijon mustard
- cumin
- kosher salt and black pepper
Substitutions
Substitute apple cider vinegar for the red wine vinegar if necessary. Gorgonzola, domestic blue or Bleu cheese or Goat’s cheese will also work.
How to make red cabbage slaw
While you can use a knife to slice the cabbage, a food processor can shred a head of cabbage in under a minute if you have one!
- With a sharp knife thinly slice the cabbage.
- Chop fresh parsley.
- Lightly toast walnut halves, then coarsely chop.
- Crumble blue cheese.
- In a small bowl, whisk oil, vinegar, Dijon mustard, cumin and salt until blended.
- In a large bowl, toss shredded cabbage, toasted walnuts, and fresh parsley. Add vinaigrette to coat, tossing again. Add crumbled blue cheese and toss to mix. Check seasoning and add more salt and pepper if needed.
- Refrigerate until ready to serve. This cabbage salad can be made up to four hours in advance. It will stay crispy another day or two in the fridge in an airtight container.
What to serve with red cabbage slaw
Serve it as a side dish to sandwiches or burgers, or as one of many side salads on a salad buffet.
Citrus Salad with Orange Dijon Dressing
Looking for more recipes using cabbage?
Traditional Swedish Braised Red Cabbage is a delicious and simple side dish that is delicious with Rack of Pork.
Creamy Coleslaw is a must have a BBQs and summer potlucks!
This vintage recipe for Chinese Chicken Salad is great main course. It’s one of my favorite recipes for baby and bridal showers. Because it’s made with cabbage and not lettuce, it stays fresher for much longer.
This Pickled Onion Slaw is a great recipe for tacos. It’s made with green cabbage, orange juice and red onions.
Red Cabbage Slaw
Ingredients
Salad Ingredients
- 1 head red cabbage thinly sliced (about 6 cups)
- 1/3 cup fresh parsley chopped
- 3/4 cup blue or gorgonzola cheese crumbled, (about 2 1/2 ounces)
- 3/4 cup walnut halves toasted, then chopped
Dressing Ingredients
- 1/4 cup extra virgin olive oil
- 2 Tablespoons red wine vinegar
- 1 Tablespoon Dijon mustard
- 1 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- black pepper
Instructions
- Preheat oven to 350 degrees F. Place walnut halves on a baking sheet lined with parchment and toast until golden brown, about 10 minutes. Allow to cool, then coarsely chop.
- Thinly slice cabbage or shred in a food processor. Chop parsley.
- Toss cabbage, parsley and salad dressing in a large bowl until cabbage is well coated. Add blue cheese crumbles and walnuts and toss until mixed. Season to taste with black pepper and kosher salt.
Dressing
- Whisk olive oil, vinegar, mustard, cumin and salt in a small bowl.
My family loves anything with Gorgonzola and they adored this slaw! Never would have thought to add our favourite cheese so thank you!