Pear, cabbage and blue cheese slaw



1/2 head of cabbage, sliced very thin (about 5 cups)

3 firm pears, cored

100g blue cheese (or more if you are partial)

zest of 1 lemon

2 tablespoons fresh squeezed lemon juice

2 tablespoons olive oil

1 tablespoon mayonnaise

1/2 teaspoon Dijon mustard

1 teaspoon salt, plus a pinch more

1 teaspoon fresh-ground pepper

½ c roasted hazelnuts, roughly chopped, to serve (optional)



Place the prepared cabbage in a large bowl, sprinkle with the salt and minced onion, and turn with your fingers. Slice the pears lengthwise, and then slice in half on the diagonal. Next, prepare the dressing. Whisk the lemon juice into the olive oil, whisk in the mayo, mustard, salt, and zest. Drizzle dressing over the cabbage and turn with your hands. Fold in the pears and fresh-ground pepper. Crumble over the blue cheese and hazelnuts if using. Slaw tastes great after 10 minutes, but will keep nicely covered in the fridge for a day or more.


Serves 6


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