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Cabbage Salad with Smokey Blue Cheese


cup/120 ml buttermilk
3 tbsp wildflower honey, plus more if needed
lb/225 g Smokey Blue cheese
cup/60 ml sherry vinegar, plus more if needed
12 cups/3 kg finely shredded red and green cabbage
1 small red onion, cut into paper-thin slices
Freshly cracked black pepper


Serves: 6


In a food processor fitted with the blade attachment, combine the buttermilk, honey, blue cheese, and vinegar. Blend until smooth. Taste for tangy to sweet ratio and adjust with the vinegar and honey accordingly. Place the cabbage and onion in a large bowl. Season with plenty of pepper. Add the dressing and mix until the cabbage is well dressed. The slaw is best if it is allowed to chill and mingle. It can be made the night before serving. 

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