Red Cabbage, Blue Cheese and Walnut Salad



  • ½ tablespoon crumbled blue cheese – optional
  • 1 Tsp extra-virgin olive oil
  • 1 Tsp red-wine vinegar
  • 1/3 Tsp Dijon mustard
  • Pinch salt
  • Pinch freshly ground pepper


  • 1 tablespoon extra-virgin olive oil
  • 30g walnuts (toasted optionally)
  • Pinch salt
  • Pinch freshly ground pepper
  • 1 tablespoons pure maple syrup
  • 1/4 very thinly sliced red cabbage
  • 2-4 spring onions, thinly sliced
  • 50g crumbled blue cheese


  1. To prepare vinaigrette: Combine 1/4 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.