Starters & Light meals

Crunchy slaw with blue cheese dressing

35 minutes
15 minutes
Wine/Spirit Pairing
Woolworths Ferricrete Riesling

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  • For the pickled turnips:
  • 4 turnips, thinly sliced
  • 1 beetroot, sliced
  • 1/2 cup red wine vinegar
  • 1 T caster sugar
  • 4 rainbow peppercorns
  • For the blue cheese dressing:
  • 1/4 cup Greek-style plain yoghurt
  • 1 T good-quality mayonnaise
  • 1–2 T lemon juice
  • sea salt and freshly ground black pepper, to taste
  • 50–80 g blue cheese, crumbled
  • 1 baguette, sliced
  • 3 T butter, melted
  • 6 rainbow carrots, peeled
  • 1–2 small green cabbage, finely shredded
  • 2 stalks celery, shredded
  • 1 red onion, finely sliced
  • sea salt and freshly ground black pepper, to taste
  • mixed baby leaves, for serving

To makle the pickled turnip, place all the ingredients into a small saucepan and simmer gently for 10 minutes, then remove from the heat. Remove the turnip using a slotted spoon and discard the remaining ingredients.

To make the dressing, mix the yoghurt with the mayonnaise, lemon juice, salt and pepper and crumble in a little blue cheese at a time until you reach your desired strength.

Preheat the oven to 180°C. Flatten each slice of baguette with a rolling pin, brush with butter, drape over the rolling pin and toast in the oven for 5 minutes.

Finely slice or grate the carrots. Place in a large bowl with the cabbage, celery, red onion and blue cheese dressing. Season to taste. Serve with the pickled turnips, mixed baby leaves and toasted baguette.

Hannah Lewry

Recipe by: Hannah Lewry

Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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