Comments on: cabbage, apple and walnut salad

By: Lynne

Lynne — Sun, 11 Dec 2011 00:19:09 +0000

Made this for lunch and it was excellent. I sliced/julienned the cabbage and apple on the mandolin, which took about a minute while I waited for the walnuts to toast in the oven. I had no cream of any kind so I ended up adding a tablespoon of almond butter and 2 teaspoons of honey and the dressing was perfect. Thanks for a lovely idea–I’ve been trying to use up this 1/2 head of cabbage for a week! :)

By: Jodi

Jodi — Mon, 29 Nov 2010 00:36:15 +0000

How about horseradish creme fraiche or horseradish sour cream? Yum!

By: EmilyTakesTokyo

EmilyTakesTokyo — Mon, 22 Nov 2010 18:49:44 +0000

I made this last night (Sunday before Thanksgiving) without reading the intro – how perfect! Love the salad and I’m having another bowl with goat cheese for lunch.

By: Adrianne

Adrianne — Mon, 15 Nov 2010 03:47:51 +0000

I want to make this for dinner–would you suggest adding anything to make it more substantial aside from cheese? The only cheese I have on hand is gouda and I don’t think it would meld too well with the dressing. What about crispy salt and pepper tofu?

By: Lisa

Lisa — Sat, 02 Oct 2010 05:22:47 +0000

I made this tonight for a party. Everyone loved it! I added about 1-1/2 teaspoons of sugar to the dressing and used gorgonzola instead of blue cheese.

By: Abby

Abby — Fri, 07 May 2010 21:55:37 +0000

This sald was great! I added a rib of celery and some dashes of cayenne pepper. The cayenne rounded out the flavors nicely.

By: whitney

whitney — Sat, 20 Feb 2010 20:09:34 +0000

made this last night. used golden raisins instead of apples, because i didn’t feel like driving through the foot+ of snow to get apples. it was absolutely delightful.

By: Mama JJ

Mama JJ — Sat, 14 Nov 2009 03:21:53 +0000

I made this tonight and WOW—it’s GOOD! I used Chinese cabbage and feta and ate it right up. And then I blogged about it. Thanks!

By: Georgia

Georgia — Sun, 14 Dec 2008 02:05:15 +0000

I prepared this salad with feta, and prosciutto on the side, to serve at a dinner of four. I used half & half instead of pure cream. Accompanied by your olive-feta salsa.

By: deb

deb — Wed, 10 Dec 2008 18:37:48 +0000

Yes, Napa cabbage is very similar to Savoy in texture and seems to be more available this time of year. I am sure bacon would be great as well. Can I come over?