Sweet and tangy cabbage salad with candied walnuts

Sweet and tangy cabbage salad with candied walnuts

  • Preparation Time15 mins
  • Cooking Time20 mins
  • Serves4
  • DifficultyEasy
480ml water
480ml sugar
1 1/2 cups walnut halves
1/2 tsp salt
1/2 tsp cayenne pepper
1/2 tsp smoked paprika
1 head napa cabbage, chopped
1 head romaine lettuce, chopped
1 1/2 cups bean sprouts
2 oranges, cut into supremes
1/2 cup dried cherries
1/2 cup Gorgonzola cheese, crumbled
Lemon-thyme vinaigrette, recipe follows

For the lemon-thyme vinaigrette

1 lemon, juiced
2 tbsps reserved walnut simple syrup
1/4 tsp dry mustard
2 tbsps freshly chopped thyme leaves
3 tbsps olive oil
Pinch salt
Pinch cracked black pepper
1) Preheat the oven to 120C/Gas 3/4.

2) In a medium-sized saucepan, bring the water, sugar and walnuts to a boil. Boil for 1 minute, then drain the liquid from the walnuts. Reserve 2 tablespoons of the walnut syrup. Transfer the walnuts to a sheet pan lined with parchment paper and sprayed with cooking spray. Season the walnuts with salt, cayenne and smoked paprika. Bake for 15 minutes until toasted and dry. Remove from the oven and set aside to cool.

3) In a large serving bowl, add the cabbage, romaine, bean sprouts, oranges, cherries and cheese. Top with the walnuts and toss with the desired amount of lemon-thyme vinaigrette.

Lemon-thyme vinaigrette:
In a medium bowl add the lemon juice, simple syrup, mustard and thyme. Whisk in the olive oil and season with salt and pepper.

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