Plant-Based

Blue Cheese Apple Slaw with Tangy Garlic Dressing

Sweet apple, crunchy celery and pungent blue cheese make for the perfect combination in this 25-minute slaw.

Servings
4
Prep Time
25 min
Duration
25 min

Ingredients

  • 1/2 cup chopped unsalted walnuts
  • 5 cups shredded red cabbage
  • 1 cup peeled and shredded carrot
  • 1 cup chopped celery
  • 1 large sweet-tart apple, such as Honeycrisp or Pink Lady, thinly sliced
  • 2/3 cup chopped scallions
  • 2 oz crumbled blue cheese
  • 1/2 cup plain whole-milk Greek yogurt
  • 1/4 cup fresh lemon juice
  • 1 clove garlic, crushed
  • 1/4 tsp each sea salt and fresh ground black pepper

Preparation

  1. In a small skillet on medium-low, add walnuts and toast, stirring often, until lightly browned and fragrant, about 5 minutes. Remove from heat and set aside to cool.
  2. Meanwhile, in a large bowl, toss together cabbage, carrot, celery, apple, scallions and cheese. (Alternatively, place cabbage at the bottom of the bowl and arrange piles of ingredients over top.)
  3. In a small bowl, whisk together yogurt, lemon juice, garlic, salt, pepper and 2 tbsp water until smooth. Pour over salad and toss to coat. Sprinkle with walnuts.

Nutrition Information

  • Serving Size 2 cups
  • Calories 265
  • Carbohydrate Content 23 g
  • Cholesterol Content 16 mg
  • Fat Content 17 g
  • Fiber Content 6 g
  • Protein Content 9 g
  • Saturated Fat Content 6 g
  • Sodium Content 357 mg
  • Sugar Content 13 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 7 g