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Watermelon feta mint salad

Cabbage Salad with Blue Cheese and Maple Glazed Walnuts



Cabbage Salad
  • Vinaigrette
    • 1 Tbsp. crumbled blue cheese
    • ¼ cup extra-virgin olive oil
    • 3 Tbsp. red-wine vinegar
    • 1 Tbsp. Dijon mustard
    • ¼ tsp. salt
    • ¼ tsp. freshly ground pepper
  • Walnuts
    • 1 Tbsp. extra-virgin olive oil
    • 1 tsp. butter
    • 1 cup walnuts
    • ¼ tsp. freshly ground pepper
    • 2 Tbsp. pure maple syrup
  • Salad
    • 4 cups very thinly sliced red cabbage
    • 4 cups very thinly sliced green cabbage
    • 3 scallions, thinly sliced
    • 1/3 cup crumbled blue cheese


  1. Vinaigrette: Combine 1 Tbsp. blue cheese, ¼ cup oil vinegar, mustard, salt and pepper in a food processor or blender; process until creamy.
  2. Walnuts: Place a piece of parchment or wax paper near the stove. Heat 1 Tbsp. oil and butter in a medium skillet over medium heat. Add walnuts and cook, stirring, for 2 minutes. Add salt and pepper and drizzle with maple syrup. Cook, stirring, until the nuts are well coated and have begun to caramelize, 3 to 5 minutes. Transfer to the parchment or wax paper, spooning any remaining syrup over them. Let the nuts 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 walnuts.


This article first appeared in the March 2018 edition of the HealthPerks newsletter.

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