Coarse salad to-go with cheddar

4 servings
  • A quarter of a small red cabbage
  • Half a fennel bulb
  • 1 red onion
  • 2 tomatoes
  • 8 radishes
  • 125 g Castello Matured Cheddar
  • Mixed herbs (we’ve used red sorrel, basil, oregano and parsley)


  • 6 tbsp olive oil
  • 3 tbsp apple cider vinegar
  • 1 tbsp honey
  • Salt and pepper
  • 2 tbsp capers


Coarse salad to-go with cheddar


Cut the red cabbage, red onion and fennel into thin strips – use a mandolin if you have one – and distribute among the containers. Top with both radishes and tomatoes. Close the containers.

Pick the herbs and pack them in a plastic container. Combine all the ingredients for the vinaigrette and pour into a jar. Cut the cheese into cubes and pack them.

When it’s time, just open all the containers and assemble the salad. Add the cheese and herbs last, then sprinkle with a little vinaigrette dressing.

Thomas Alcayaga

Thomas Alcayaga

This article was written by Thomas Alcayaga from the Danish food blog

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