So many friends have asked me for this recipe and I always just give them a list of ingredients because unless I’m following someone else’s recipe, I never measure. Today, however, I decided to try to come up with a complete recipe, so here goes. You need to click on each photo to read its part of the recipe. You may want to vary the amounts on the dressing, according to your taste. This sounds like a strange combination of ingredients but trust me, it is delicious. Let me know how you like it! I like to crush up saltine crackers on the top, but you may be too refined to do so.. Do this on individual servings, not the salad itself as they will get mushy if any salad is left over. Bon appetite!
Finely shred and then chop 1/2 head cabbage and three or four carrots.
Chop up 1 cup dried cranberries,
1 cup green pimento olives (one 5 oz. jar, reserving the liquid)
and 1 cup walnuts
and add to the cabbage/carrot mixture.
Core one or two apples,
slice
and dice. I love to use my Vidalia Chop Wizard for this purpose.
Combine 1/8 cup blue cheese dressing, 1/4 Cup balsamic dressing and 1 Tablespoon sweet chili sauce. Add the juice from one 5 oz. jar of green pimento olives and shake to blend. Taste the dressing and add more of any ingredient you think it is lacking. I do this by taste and only had 1/8 cup of blue cheese dressing left in the jar, so made a smaller batch than usual and perhaps scrimped on it a bit. This dressing keeps fine in the fridge so I usually make a big batch so I have some for the next time.
Pour over salad and blend well. Add more dressing to your taste. I actually added a bit more balsamic dressing to this batch. Cover in refrigerator for at least one hour before serving if possible, but not necessary. Flavors blend and this salad keeps, tightly covered, for one or two days.
Delicious
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It looks wonderful! Do you have American grocery stores or American brands, or did you take the photos of the dressings when you were visiting here?
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No I could buy all of these brands here, although I haven’t seen the Marzetta’s lately. There are two grocery stores that cater to American tastes, plus a Walmart that has some American brands as well.
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I nominated you for the Vincent Ehindero Award.
https://lyncrain.com/2020/08/24/vincent-ehindero-award/
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Thanks, Lyn…
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The only strange ingredient here is olives, and they should add an interesting flavor. It’s very close to my health salad https://koolkosherkitchen.wordpress.com/2016/05/23/health-salad, yet it is definitely more elaborate.
Why the name, Judy?
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That is the name of my house. This is the name on my deed, even! I think of it as “House of Flowers” but I think it actually means House of Florence. Don’t know who Florence is because I bought it from a woman named Mercedes Benz–really! And no one had ever lived in it. Perhaps she was thinking of Florence, Italy.
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That was my first thought – Florence, Italy, my very favorite place in the world (after Jerusalem, of course).
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And remember, we talked about this. We’re gonna go there one day.. In the next life if not this one. I loved it, too. I think I have a post on it. I not, I have a story about it hidden in a file cabinet somewhere. My husband and I had quite and experience there–actually before we were husband and wife.
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We went there on our honeymoon, albeit a month after the wedding. I had to show him all my old haunts. I can walk the streets of Florence with my eyes closed; I feel it with my feet.
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We stayed outside of town in Villa Villoresa..beautiful.
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I don’t think there is anything in Florence or around it that’s not beautiful! Of course, I am being totally objective.
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Florence means “blossoming” so perhaps it is the house where i was meant to blossom. Yes, the olives were the last addition after I’d made the salad dozens of times. They really do add a zing. And this is the first time I’ve added the olive juice to the salad dressing. I usually save it to add to spaghetti sauce. It gives a wonderful flavor to tomato sauce! With other ingredients as well, of course I always put green olives in my spaghetti sauce as well. My salad dressing didn’t turn out as good as usual. Perhaps becaue I didn’t have enough blue cheese salad dressing to add to it. Or perhaps because I was trying to write a recipe and so added measurements rather than going by taste, bit by bit. At any rate, it gives people the chance to experiment on their own.
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I am sure you were meant to blossom in this house, Judy. Lovely idea!
Unfortunately, I can no longer have blue cheese, or any cheese for that matter, so I make do with nutritional yeast instead – poor substitution. I add olive juice to some veggie soups.
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It would be good with just the balsamic vinaigrette dressing with a bit of oriental Sweet chili sauce added. It doesn’t really need the blue cheese dressing. If you wanted a bit of creaminess, you could add a bit of ranch dressing or maybe even yogurt.. You’d have to experiment, which I’m sure you would enjoy doing.
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I’ll probably add some sweet Tkemali (that’s a Georgian sauce) and my homemade soy yogurt. I don’t really do commercial dressings; I prefer to create my own.
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Whoa! What a slaw. Can’t wait to try this. Thank you, Judy.
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Let me know what you think. The secret is to chop up the ingredients pretty finely so the flavors meld in each bite.
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