If your looking for something a little fresher this festive period why not try our festive winter slaw with Stilton! Crunchy red cabbage, fennel, apple and toasted walnuts are finished off with a sprinkling of blue cheese.
Serves 6-8
Ingredients
½ red cabbage
1 bulb fennel
1 x stick celery
1 x Granny smith apple
1 lemon, juiced
20 walnuts
For the dressing
2 tbsp red wine vinegar
pinch salt
2 tbsp Dijon mustard
2 tbsp Avocado or Olive oil
2 tbsp walnut oil
2-3 tbsp crème fraise or mayonnaise
180g/3½oz Stilton
Cooking Instructions
- Finely slice the red cabbage, fennel, and celery, use a mandolin if you preferred to achieve a very thin cut, and combine in a large salad bowl.
- Slice the apple into julienne sticks, add to a bowl and squeeze some lemon juice over it to prevent it from discolouring.
- Toast the walnuts in a dry frying pan for two minutes and set aside.
- To make the dressing, in a bowl add the red wine vinegar, a little salt, some Dijon mustard, some crème fraise and both walnut and avocado or olive oil. Whisk them together with a fork.
- Now bring all the components together, toss and transfer to your serving dish. Crumble over chunks of the Stilton cheese, drizzle the dressing and serve with some of the green fronds from the fennel bulb as decoration and garnish.
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Kumud Gandhi is a Nutritional Food Scientist bestselling Author, Broadcaster, and Keynote Speaker on the subject of nutritional health for productivity & performance in the workplace. In 2010 Kumud founded ‘The Cooking Academy’ a cookery school that focusses on cooking for nutritional health and wellbeing. Kumud regularly presents to international audiences on a variety of topics such as ‘Eating for Immunity and a Lifetime of Wellness’. She is an expert in the field of Wellness in the Workplace and works with organizations to create transformational change in employee health & well-being through nutrition and health coaching.
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