Red Cabbage, Fennel, and Apple Slaw with Blue Cheese & Walnuts
Red Cabbage, Fennel and Apple Slaw with Blue Cheese & Walnuts
1 tbsp red wine vinegar
large pinch of course sea salt
1 tbsp dijon mustard
1 tbsp groundnut oil
1 tbsp walnut oil
½ red cabbage
1 bulb fennel
1 stick celery
1 lemon, juiced
200g/3½ oz Stilton
Mix all the dressing ingredients together briskly. Season to taste.
Shred the cabbage as fine as you can and pop in a large bowl. Using a mandolin or a veg peeler, shave the fennel into lovely thin slices and add to the bowl. Chop the celery into small squares and matchstick the apple - use half of the lemon to stop it turning brown and toss with everything else.
Crack open your walnuts and in a dry pan over a medium heat, toast them gently until you can start to smell the lovely oils from releasing.
Add your dressing to the salad then crumble over the Stilton and sprinkle walnuts to finish. Enjoy!