Microgreen and Red Cabbage Slaw

Serves 6 // Recipe by Chef Jonathan Bardzik

The mayo-free-yet-still-rich cabbage slaw you’ve been waiting for! Blue cheese and candied walnuts add richness while tons of greens and a sweet-tart vinaigrette add balance and complexity. Hearty enough for a light meal and the perfect side for meats off the grill.


For Salad:

  • 6 cups shredded red cabbage, about 1 medium head
  • 2 cups lettuce and radish salad blend
  • 1 cup parsley and broccoli micros
  • 1 cup crumbled blue cheese, about 4 oz
  • 1/2 cup chopped candied walnuts

For Vinaigrette:

  • 1 clove garlic, minced
  • 1/4 cup cider vinegar
  • 1 tsp Dijon mustard
  • 2 tbs honey
  • 1/2 cup olive oil–the good stuff!


Make vinaigrette: Sprinkle garlic with a couple pinches of coarse salt. Mash into a paste with the flat edge of a chef’s knife. Add to a medium bowl and whisk together with vinegar, mustard and honey. Season with pepper and let rest for 20 minutes while flavors combine. Drizzle in oil, while whisking, to form a creamy emulsion.

Assemble salad: Mix together cabbage, salad blend, micros, blue cheese and walnuts. Dress lightly with vinaigrette and season with additional salt if needed.