Riverford Wicked Leeks
Warm red cabbage salad with toasted walnuts and blue cheese recipe image

Print Warm red cabbage salad with toasted walnuts and blue cheese

Sometimes the winter months bring too much cabbage and not enough salad. This recipe solves the problem: sweet and salty, rich in colour, texture, and flavour, this is just the thing for lightening an autumn or winter table.


  • 75g walnut pieces
  • 2 tbsp walnut oil
  • 1 garlic clove, finely chopped
  • 2 tbsp balsamic vinegar
  • 2½ tbsp olive oil
  • 1 red onion, quartered & thinly sliced
  • 1 small red cabbage, shredded
  • 100g blue cheese, crumbled
  • 2 crisp red apples, cored & cut into small pieces
  • 1 tbsp fresh parsley, chopped
  • 1 tsp fresh marjoram, chopped
  • Salt & pepper


  1. Preheat oven to 180°C/Gas 4.
  2. Toss the walnuts with the walnut oil and some black pepper. Spread them out on a baking tray and toast in the oven for 5–7 minutes. Remove from the oven and leave to cool.
  3. Put the garlic, balsamic vinegar and olive oil in a frying pan and sauté over a medium heat for 3 minutes.
  4. Add the red onion and cook for 30 seconds, then add the cabbage and cook for a couple of minutes until it begins to turn from red to pink. Season.
  5. Finally add the cheese, apples, herbs and toasted walnuts. Toss well and serve.
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