A tangy blend of crisp apples, toasted walnuts, and creamy blue cheese for a refreshing side or light lunch.
# Components:
→ Vegetables & Fruits
01 - 2 medium crisp apples (Granny Smith or Honeycrisp), julienned
02 - 5 cups shredded green cabbage (approximately 5.3 oz)
03 - 2.5 cups shredded red cabbage (approximately 2.6 oz)
04 - 1 medium carrot, peeled and grated
05 - 2 green onions, thinly sliced
→ Nuts & Cheese
06 - 1/2 cup walnuts, roughly chopped and lightly toasted
07 - 3 oz blue cheese, crumbled
→ Dressing
08 - 3 tbsp mayonnaise
09 - 2 tbsp plain Greek yogurt
10 - 1 tbsp apple cider vinegar
11 - 1 tbsp honey
12 - 1 tsp Dijon mustard
13 - Salt and freshly ground black pepper, to taste
# Directions:
01 - In a large mixing bowl, combine the shredded green and red cabbages, julienned apples, grated carrot, and sliced green onions.
02 - In a small bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, honey, Dijon mustard, salt, and pepper until smooth and well blended.
03 - Pour the dressing over the vegetables and toss thoroughly to coat all ingredients evenly.
04 - Gently fold in the toasted walnuts and most of the crumbled blue cheese, reserving some for garnish.
05 - Transfer the slaw to a serving dish, sprinkle with the remaining blue cheese, and serve immediately or cover and chill up to 2 hours to enhance flavors.
