Coleslaw Salad with Blue Cheese Dressing recipe
information
Lymeswold was the first new English cheese to appear for 200 years, when it was launched on the market in 1982. It quickly became popular for its creamy texture and rich flavour, with an added tang from the blue veining. Somerset Blue is a similar style, full-fat, soft cheese. Use either to make the tasty dressing for this salad, which is ideal to serve in winter.
ingredients
50 g (2 oz) Lymeswold or Somerset Blue cheese, rinded
30 ml (2 tbsp) mayonnaise
15 ml (1 tbsp) lemon juice
150 g (5 oz) natural yogurt
salt and pepper
225 g (8 oz) white cabbage, very finely shredded
225 g (8 oz) red cabbage, very finely shredded
1 eating apple, unpeeled, cored and cut into matchstick
strips
50 g (2 oz) sultanas
30 ml (2 tbsp) mayonnaise
15 ml (1 tbsp) lemon juice
150 g (5 oz) natural yogurt
salt and pepper
225 g (8 oz) white cabbage, very finely shredded
225 g (8 oz) red cabbage, very finely shredded
1 eating apple, unpeeled, cored and cut into matchstick
strips
50 g (2 oz) sultanas
method
1. To make the dressing, put the cheese, mayonnaise and lemon juice in a food processor and work until smooth. Gradually beat in the yogurt and season to taste.
2. Put the cabbages, apple and sultanas in a salad bowl. Pour over the dressing and toss together until well coated in the dressing. Cover and chill until ready to serve.
2. Put the cabbages, apple and sultanas in a salad bowl. Pour over the dressing and toss together until well coated in the dressing. Cover and chill until ready to serve.
serving amount
serves 4
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
