Baby cabbage slaw with dates tossed in a garlic-and-malt mayo

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Warm cabbage and blue cheese salad

By TASTE

Serves 3 to 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 5 minutes

Ingredients

2-4 baby cabbages (depending on size), shredded
3-4 spring onions, sliced
About 200g Gorgonzola, broken into chunks

For the dressing

3 T apple-cider vinegar
1 clove garlic, crushed
1 t Dijon mustard
12 T sunflower oil
Sea salt and milled black pepper

For serving

About 500g hot steamed potatoes

Method

Mix together the dressing ingredients.
Gently heat in a wide pan then wilt the cabbage and onion in the dressing.
Remove from heat. Add the cheese.
Spoon over hot potatoes.

Abi’s fireside nori butter

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Baby cabbage slaw with dates tossed in a garlic-and-malt mayo

Slow-roasted pork belly

Open chicken croquette and coleslaw sandwich

French peasant soup

Whole pear and red onion salad

Smoked chicken and chinese noodle salad

Sweet and sour ostrich stir fry

Cabbage pasta with lentils and chorizo

Stuffed cabbage leaves

Grilled chicken sausage on warm cabbage

Vietnamese chicken salad

Warm cabbage and blue cheese salad

Warm cabbage and blue cheese salad

Ingredients

Method