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Red Cabbage Slaw With Blue Cheese And Walnuts

salads, vegetables

4 cups finely shredded red cabbage
2 carrots; shredded
1 sweet yellow pepper; thinly sliced
1 small onion; thinly sliced
1/2 cup thinly sliced celery
2 tablespoons chopped fresh parsley
1/4 cup cider vinegar
2 tablespoons vegetable oil
1 tablespoon granulated sugar
2 teaspoons Dijon mustard
1/2 teaspoon (each) salt and pepper
1/2 cup crumbled blue cheese
1/3 cup coarsely chopped toasted walnuts

Topping the slaw with blue cheese and toasted walnuts makes this salad sing. In large bowl, combine cabbage, carrots, yellow pepper, onion, celery and parsley; set aside. In small saucepan, stir together vinegar, oil, sugar, mustard, salt and pepper, bring to boil. Pour over cabbage mixture; stir to coat. Let stand for 10 minutes or until cabbage is slightly wilted. (Can be prepared to this point, covered and refrigerated for up to 6 hours; let come to room temperature before continuing.) Sprinkle with cheese and walnuts; toss to serve. TIP: One-quarter of a head of cabbage will yield about 4 cups shredded. To shred, use a chef's knife to cut cabbage in half lengthwise (from root to top) Cut each half in half again. Cut out core from one quarter; slice thinly cross wise. Reserve remaining cabbage for another use.

Contributor: Canadian Living Magazine - November, 1998

Yield: 6 to 8 servings

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