Ingredients:

  • ½ medium head Green or White Cabbage, shredded (approx. 1 lb)
  • 2 medium Carrots, shredded or julienned
  • 1 medium Granny Smith Apple, cored and julienned
  • ¼ cup Spring Onions (Scallions), thinly sliced
  • ½ cup Walnuts, roughly chopped, for toasting
  • ½ cup Full-fat Mayonnaise
  • ¼ cup Greek Yogurt or Crème Fraîche
  • 2 Tbsp Apple Cider Vinegar
  • 1 Tbsp Dijon Mustard
  • 1 tsp Granulated Sugar (or Honey)
  • ½ tsp Sea Salt
  • ¼ tsp Freshly Ground Black Pepper
  • 3 oz Quality Blue Cheese, crumbled finely

Instructions:

  1. Toast the Walnuts: Place the chopped walnuts in a dry frying pan over medium heat. Toss frequently until fragrant and lightly coloured (about 3–5 minutes). Remove immediately and set aside to cool completely.
  2. Shred the Vegetables: Finely shred the cabbage and carrots. Place the shredded vegetables into a large mixing bowl.
  3. Prep the Apple and Onions: Julienne the apple and thinly slice the spring onions. Add them to the bowl with the cabbage and carrots.
  4. Whisk the Base: In a smaller bowl, combine the mayonnaise, Greek yogurt, apple cider vinegar, Dijon mustard, sugar, salt, and pepper. Whisk vigorously until smooth and emulsified.
  5. Add the Cheese: Gently fold in the crumbled blue cheese. Do not overmix. Taste the dressing and adjust seasoning (add more vinegar for tang, or sugar for sweetness).
  6. Dress the Slaw: Pour the dressing over the shredded cabbage mixture. Using tongs or spoons, fold the ingredients together gently but thoroughly, ensuring everything is coated.
  7. Chill (Crucial Step): Cover the bowl and refrigerate the slaw for at least 30 minutes, or up to 4 hours. This time allows the flavors to marry and the cabbage to soften slightly.
  8. Final Seasoning: Just before serving, remove the slaw from the fridge. Give it a final stir and check the seasoning, adjusting salt and pepper as needed.
  9. Garnish: Sprinkle the cooled, toasted walnuts over the top of the slaw just before serving to maintain maximum crunch.