Red Cabbage Salad

Based on a recipe we read in a newspaper we tried this over a year ago - the newspaper said it would be rich, and they weren't kidding. In fact, we thought it was way too rich, so in trying to adapt it better to our taste we used more cabbage and only half the dressing of the original recipe.

Ingredients:
- 250 g (1/2 lb) red cabbage, finely cut
- 100 g (3.5 oz) corn salad
- 9 cherry tomatoes (168 g / 6 oz), quartered
- 1 onion (85 g / 3 oz), cut in thin strips
- 142 g (5 oz) brown mushrooms, finely sliced
- 25 g (~1 oz) pecan nuts, coarsely chopped
- 25 g (~1 oz) brazil nuts, coarsely chopped
- 1 tbsp honey
dressing:
- 75 g (2.6 oz) blue cheese^[1]
- 3 tbsp milk

The cabbage, corn salad, onions, tomatoes, and mushrooms were simply mixed in a large bowl.

The nuts were candied by first toasting them on a hot, dry pan for a few minutes (taking care not to burn them), then adding the honey, which melts and bubbles. After quickly coating the nut pieces in the honey, the candied nuts were transferred to a sheet of baking paper.

While the nuts were cooling off, the milk and blue cheese was whipped together using a fork. When the dressing was ready it was poured over the salad and mixed well. At last, the candied nuts were spread on top.


^[1] I used Blue Castello - for other cheeses it might take a different amount of milk to get the right texture ... just add one tbsp at the time.