Apple and Cabbage Salad Recipe

From Dorothy McNett's Recipe Book.

| Browse by Category | Browse alphabetically | Cooking Club |

See Also: Cooking Club · Salads · Side Dishes · XYZ

Apple and Cabbage Salad

From Dorothy McNett's recipes at Make and serve immediately, or chill several hours or even overnight. Perfect! It is the blue cheese that makes this a variation of a standard coleslaw.

2 apples, cored and chopped
1/2 head cabbage, thinly sliced (about 4 cups)
4-5 green onions, sliced
4 oz. blue cheese (Stilton, Roquefort, etc.)
1/2 - 3/4 cup sour cream
1/4 cup freshly grated sharp cheddar cheese
zest of 1 lemon
2 tablespoons lemon juice
1/2 teaspoon sea salt
freshly ground pepper, as desired
snipped fresh parsley, or other herbs, as desired

In salad bowl, combine chopped apples, thinly sliced cabbage, sliced green onions and crumbled blue cheese. In small bowl combine sour cream cheddar, zest and juice of the lemon, salt and pepper. Toss into the cabbage mixture. Garnish with snipped parsley.

Recipe created 2013-08-04.

Valid HTML 4.01 Transitional

© 1996-2013 Dorothy McNett. All Rights Reserved.