Shredded red cabbage with blue cheese dressing
Special equipment • blender or food processor
ServeS 4
Mix together 4½oz (125g) blue cheese such as Danish blue or cambozola with 8oz (225g) Greek-style yogurt, a small handful of chopped tarragon leaves, and plenty of freshly ground black pepper.
Blend or process until smooth. Finely shred 1 red cabbage, and mix with 1oz (25g) raisins and scant 1oz (25g) toasted pine nuts. Toss with the blue cheese dressing, and serve with fresh crusty whole wheat or rye bread.
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