Red Cabbage Slaw
Crunchy red cabbage slaw with blue cheese and toasted walnuts in a light and tangy red wine vinaigrette. Recipe from Julienne's San Marino.
Servings: 8 servings
Calories: 212kcal
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.
Nutrition
Serving: 1serving | Calories: 212kcal | Carbohydrates: 10g | Protein: 6g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Cholesterol: 9mg | Sodium: 342mg | Potassium: 358mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1484IU | Vitamin C: 63mg | Calcium: 132mg | Iron: 2mg