Red cabbage & blue cheese salad with blackberry balsamic dressing
Waitrose and Partners

Red cabbage & blue cheese salad with blackberry balsamic dressing

A bright and beautiful salad in varying shades of purples and blue.

5 out of 5 stars(1) Rate this recipe
High in vitamin C1 of your 5 a day
  • Serves6
  • CourseLunch
  • Prepare25 mins
  • Cook-
  • Total time25 mins

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  • ½ medium red cabbage, finely shredded
  • ½ x 200g pack blackberries
  • tbsp No.1 Aceto Balsamico IGP
  • 2 tbsp cold-pressed rapeseed oil, plus extra to serve
  • 2 tsp Dijon mustard
  • 60g Steve’s Leaves Pea Shoots, Baby Spinach & Baby Chard
  • 1 Braeburn apple, cored and finely sliced
  • 100g walnut halves, toasted and roughly chopped
  • 100g No.1 Gorgonzola Piccante DOP, broken into large chunks


  1. In a large bowl, toss the red cabbage with a few large pinches of salt, then set aside for about 15 minutes to soften.

  2. Meanwhile, using a fork, roughly crush the blackberries in a small bowl, Stir through the balsamic vinegar, with 1½ tbsp rapeseed oil. Season well and set aside.

  3. Whisk the mustard with the remaining ½ tbsp oil, then toss through the cabbage with a handful of the salad leaves. Mix through ½ the apple, walnuts and blue cheese. Season.

  4. Spread the salad over a large platter, or divide among plates, then scatter over the remaining apple, walnuts and Gorgonzola. Drizzle with the blackberry-balsamic dressing, then serve.


Typical values per serving when made using specific products in recipe


1,145kJ/ 276kcals



Saturated Fat












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Overall rating (5/5)

5 out of 5 stars1 rating