This crisp and fresh cabbage and apple salad features carrots walnuts and creamy Gorgonzola cheese. Letting the cabbage sit before serving helps the flavors develop and the cabbage softens. While any type of cabbage works well tender cabbage like napa cabbage takes less time to soften while firmer cabbage like red or green cabbage takes a little longer.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Consorzio Gorgonzola | 2020-05-20 09:04:19 |  137 Views |
Cabbage-apple citronette spicy Gorgonzola PDO and walnut salad
Amanda Stanfield is an assistant at Test Kitchen at Dotdash Meredith Food Studios. She earned her bachelor’s degree in journalism and strategic communications from Hampton University. After graduating Amanda worked in the nonprofit sector as a marketing associate for a global nonprofit. In 2018 she transitioned into the food industry and began training in high-end restaurants in Atlanta. She later earned her culinary degree from Johnson & Wales University and has worked in kitchens ranging from boutique restaurants to conference hotels. As a true foodie Amanda seeks out nutritious and unique flavors to inspire others to eat happily and healthily. When she’s not cooking up delicious recipes you can find her lounging around the pool or watching a good sci-fi flick.
Julia Levy has been working in recipe publishing for almost a decade but she's been testing recipes for as long as she's held a spoon.
Emily Lachtrupp is a Registered Dietitian with experience in nutritional counseling recipe analysis and meal planning. She has worked with clients struggling with diabetes weight loss digestive issues and more. In her free time you can find her enjoying all that Vermont has to offer with her family and her dog Winston.
