vegetable slaw with gorgonzola recipe
Author: 
Recipe type: salad
Prep time: 
Total time: 
Serves: 2-4
 
Ingredients
  • ½ cup virgin olive oil (a grassy one is nice here)
  • 2 teaspoons Dijon mustard
  • ¼ cup fresh lemon juice
  • salt and pepper
  • 2 cups red cabbage, grated
  • 1 small carrot, peeled and grated
  • 1 colored pepper, seeded and thinly sliced (I used a mixture of yellow, orange, and red peppers to equal about one)
  • 1 cup sugar snap peas, small and tender
  • ¼ cup crumbled Gorgonzola cheese
Instructions
  1. In a mixing bowl, whisk the olive oil and Dijon mustard until slightly thickened. Add the lemon juice, salt, and pepper and whisk well to emulsify.
  2. Add the vegetables. Toss well to coat all of the vegetables with the dressing.
  3. The salad may appear a bit wet after mixing. Transfer to a clean bowl, leaving some of the dressing behind if it looks too wet.
  4. Top with crumbled Gorgonzola and serve immediately.
  5. You can prep the vegetables the day before. For a crisper salad, assemble the salad no sooner than a few hours before serving.
  6. NOTE: This salad does keep for a couple of days refrigerated, but the red cabbage will discolor the cheese and other vegetables. It doesn't look pretty but it tastes fine.
Notes
While I have used a box grater to grate the cabbage and carrot without a problem, I'm sure a food processor with grater attachment would be fine. It might take longer to clean the machine after use, however, and not really save you any time compared to the hand grating method.
Recipe by story of a kitchen at https://www.storyofakitchen.com/salad-recipes/vegetable-slaw-with-gorgonzola/