# Components:
→ Vegetables & Fruits
01 - 2 medium crisp apples (Granny Smith or Honeycrisp), julienned
02 - 5.3 cups shredded green cabbage (150 g)
03 - 2.7 cups shredded red cabbage (75 g)
04 - 1 medium carrot, peeled and grated
05 - 2 green onions, thinly sliced
→ Nuts & Cheese
06 - 1/2 cup walnuts, roughly chopped and lightly toasted (60 g)
07 - 3 oz blue cheese, crumbled (85 g)
→ Dressing
08 - 3 tbsp mayonnaise
09 - 2 tbsp plain Greek yogurt
10 - 1 tbsp apple cider vinegar
11 - 1 tbsp honey
12 - 1 tsp Dijon mustard
13 - Salt and freshly ground black pepper, to taste
# Directions:
01 - In a large mixing bowl, combine shredded green and red cabbage, julienned apples, grated carrot, and sliced green onions.
02 - In a small bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, honey, Dijon mustard, salt, and pepper until smooth.
03 - Pour the dressing over the vegetable mixture and toss thoroughly to coat evenly.
04 - Gently fold in toasted walnuts and most of the blue cheese, reserving some for garnish.
05 - Transfer to a serving dish, sprinkle reserved blue cheese on top, and serve immediately or refrigerate for up to 2 hours to meld flavors.
