Bulgarian red cabbage and cheese salad

This aromatic salad is full of rich flavours and contrasting textures. The apple, cabbage and walnut give a wonderful, crunchy texture whilst the Frico Mimolette adds a soft and creamy taste.

Serves: 4
Preparation time: 10 minutes
Cooking time: 8 minutes

Nutritional values per serving:
509 kcal/2121 kJ
  • 15 g (½ oz) unsalted butter
  • 25 g (2 tbsp) caster sugar 
  • 2 green apples, cored and cut into thin wedges
  • 75 g (3 oz) walnut pieces
  • ½ small red cabbage, thinly sliced 
  • 2 sticks celery, chopped
  • 30 ml (2 tbsp) walnut oil
  • 30 ml (2 tbsp) olive oil
  • 30 ml (2 tbsp) balsamic vinegar
  • 200 g (7 oz) Frico Mimolette cheese, cut into cubes
  • Salt and freshly ground black pepper to season
  1. Melt the butter in a frying pan, add the sugar and stir over a low heat, until the sugar has dissolved. Add the apples and cook for 3-4 minutes each side until they start to caramelise, then stir in the walnuts and cook for 1 minute. Remove from the heat and allow to cool.
  2. Place the red cabbage and celery in a bowl. Add the apples and walnuts.
  3. Place the walnut and olive oil and vinegar in a screw top jar with salt and freshly ground black pepper and shake well. Drizzle over the ingredients in the bowl and toss together, then add the Frico
    Mimolette cheese.
Wine suggestions
Sauvignon Blanc, New Zealand
Cook's tip

Frico Mild Edam cheese can be used as an alternative cheese.

Change the language of this recipe