Here are the colors of fall brought together in a salad. Made with red cabbage, think of this as coleslaw’s fun cousin kicking up her red heels. A wholesome, healthy cousin, too. One cup of raw red cabbage gives you 28% of your daily value of vitamin K, 56% of Vitamin C, and 4% of folate—that’s in addition to a slew of other vitamins and minerals, a good dose of fiber, flavonoids, and anthocyanins. Is it tasty, too? Yep. It’s absolutely delicious.
Ingredients
for salad
1 cup walnut pieces,
lightly toasted in a dry, heavy skillet (3 to 4 minutes)
1 cup corn kernels
(fresh from an ear or frozen
1 small head red
cabbage, cut into 4 to 6 wedges, then into thin slices (5 to 6 cups)
2 medium radishes,
cut into thin rounds, then into slivers
1 cup seedless red
grapes, cut in half
½ medium red onion,
cut into thin slices, then half moons
3/4 cup crumbled
blue cheese (about 6 oz.), divided (use 1/2 cup in the salad)
Ingredients
for dressing
1/2 cup olive oil
3 tablespoons cider
vinegar
Remaining 1/4 cup blue
cheese
1/2 teaspoon salt
Black pepper, to
taste
Directions
Add all the salad
ingredients, prepared as directed in the ingredients list, to a large bowl. Toss to combine. Mix the dressing ingredients
thoroughly, either with a whisk or in a blender. Dress the salad or serve it on
the side.
Apparently I didn't take any pictures of the actual preparation, but I feel sure you all know how to slice and mix. Instead, here are more pictures of the beautiful ingredients and the final product.
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