Tangy slaw with crisp apples, toasted walnuts, and creamy blue cheese, perfect as a refreshing side.
# Components:
→ Vegetables & Fruits
01 - 2 medium crisp apples (e.g., Granny Smith or Honeycrisp), julienned
02 - 5 1/4 cups shredded green cabbage (150 g)
03 - 2 1/2 cups shredded red cabbage (75 g)
04 - 1 medium carrot, peeled and grated
05 - 2 green onions, thinly sliced
→ Nuts & Cheese
06 - 1/2 cup walnuts, roughly chopped and lightly toasted (60 g)
07 - 3 oz blue cheese, crumbled (85 g)
→ Dressing
08 - 3 tbsp mayonnaise
09 - 2 tbsp plain Greek yogurt
10 - 1 tbsp apple cider vinegar
11 - 1 tbsp honey
12 - 1 tsp Dijon mustard
13 - Salt and freshly ground black pepper, to taste
# Method:
01 - In a large mixing bowl, combine the shredded green and red cabbages, julienned apples, grated carrot, and sliced green onions.
02 - Whisk together mayonnaise, Greek yogurt, apple cider vinegar, honey, Dijon mustard, salt, and pepper in a small bowl until smooth.
03 - Pour the dressing over the vegetable mixture and toss thoroughly to ensure even coating.
04 - Gently fold in the toasted walnuts and most of the crumbled blue cheese, reserving a small amount for garnish.
05 - Transfer to a serving dish, sprinkle with reserved blue cheese, and serve immediately or cover and chill for up to 2 hours to enhance flavor melding.
