Crisp Winter Slaw
A colorful and flavorful salad combining the crunch of red cabbage, fennel, and celery with the sweetness of apple and the creaminess of Stilton. Topped with toasted walnuts and dressed with a tangy red wine vinegar and mustard dressing, this salad is a delightful mix of textures and flavors that is sure to brighten up your mealtime.
— Constant Cookbook
Ingredients
- ½ red cabbage
- 1 bulb fennel
- 1 stick celery
- 1 (sharp) apple
- 1 lemon
- 8 walnuts
- 1 tbsp red wine vinegar
- pinch salt
- 1 tbsp Dijon mustard
- 1 tbsp ground nut
- 1 tbsp walnut oil
- 100g/3½oz Stilton
Instructions
- Finely slice the red cabbage, fennel and celery and combine in a large salad bowl. Slice the apple into discs, lay onto a plate and squeeze a lemon over in order to stop it discolouring.
- Toast the walnuts in a dry frying pan for two minutes and set aside.
- For the dressing, take a separate bowl and to it add the red wine vinegar, a little salt, some Dijon mustard and both walnut and groundnut oil. Whisk them together.
- Now toss all the components together in a salad bowl. Crumble over large chunks of Stilton, trickle the dressing and serve with some of the green fronds from the fennel bulb.
Cook Time
10M
Prep Time
PT30M
Yield
Serves 2-3
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