This salad is inspired by the color BLUE.

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Serves 4

1⁄4 head red cabbage

1 small red onion, thinly sliced

4 oz goat cheese, crumbled

1 cup blueberries

1⁄4 cup pumpkin seeds, toasted

4 tablespoons olive oil

4 teaspoons sherry vinegar

  1. Thinly shred the cabbage and place it in a bowl of ice water. Let it sit for 30 minutes.
  2. Drain water and dry.
  3. Place in a bowl and add the rest of the ingredients.
  4. Mix well and season with salt and pepper.


Photography by Hector Sanchez

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