Ingredients
Scale
- 6–8 cups napa cabbage, sliced thin
- 1/2 cup carrots, shredded
- 1 cup sliced celery
- 2 tablespoons yellow celery leaves, diced
- 4 scallions, diced
- 2 tablespoons pistachios, chopped (optional)
- 2 tablespoons fresh lemon juice
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- Dash of Worcestershire
- 4 oz. crumbled blue cheese
- Kosher salt and pepper to taste
Instructions
- In a large bowl, combine the shredded cabbage, carrots, celery, leaves, scallions, and pistachios. Mix briefly and set aside.
- Make the dressing by combining lemon juice, mayonnaise, sour cream, and Worcestershire in a small bowl. Whisk to incorporate the ingredients, and then fold in most of the crumbled blue cheese, saving some for garnish if desired.
- Fold the blue cheese dressing into the large bowl with the salad, making sure everything is well coated. Taste and adjust with fresh cracked pepper and salt. Let it rest in the fridge for at least 30 minutes before serving so the flavors have a chance to mingle.
- Prep Time: 15 minutes
- Category: Side Dish
- Method: Chopping
- Cuisine: Side Dish
Nutrition
- Serving Size:
- Calories: 140
- Sugar: 3.6 g
- Sodium: 214.2 mg
- Fat: 10.7 g
- Carbohydrates: 7.8 g
- Protein: 4.5 g
- Cholesterol: 14.3 mg
