Gorgonzola, Cabbage & Apple Salad

Gorgonzola, Cabbage & Apple Salad

At least 2 hrs in advance of assembly combine:

• 6 cups of finely shredded  green cabbage
• 2 cups of julienned carrots
• ½ yellow onion Or other type of onion-minced
• Juice of 1 large lime
• 2 pinches of sea salt.

Option:  add 2 cups of julienned daikon radish to this slaw, especially if you don’t have any farm celery in the fridge.

Allow the above ingredients to macerate at least 2 hours.

OR, better yet, make a few days ahead  and double the recipe. Store in a glass container and use the remaining portion throughout the week.

Assembling the salad in a large bowl:

• 4 cups of macerated cabbage slaw (recipe above)
• 2 cups of thinly sliced Jubilee Farm celery.  Slice on an oblique angle (size and shape of the cut makes a big difference to mouth feel)
• 1 packed cup of chopped Jubilee Farm celery leaves.
• 2 large crunchy apples, in large dice with skin on.

Option: if you don’t have our wonderful celery in the fridge opt for another crunchy veg like the diakon mentioned above.

• 2 cups of crumbled Gorgonzola or other blue cheese.
• Add ½ cup of mayo to help bind the salad together.  

This is a new favorite for celebrations in our house!  You can serve it as a side or pile it on a dinner plate, topped with a bit of hot sliced beef, chicken or pork. Watch it disappear.

Back to The Cascading Kitchen