On Mother’s Day, I surprised my mother by making these chicken croquettes. When she was younger, she used to have chicken croquettes at a posh restaurant. She adored them.
| Prep Time: | 25 mins |
| Total Time: | 25 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- ¾ cup vegetable oil
- ¼ cup vinegar
- 2 tablespoons white sugar
- 2 cloves garlic, minced
- 1 teaspoon celery seed
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon dry mustard
- 2 pounds napa cabbage, shredded
- 8 ounces blue cheese, crumbled
- 1 cup toasted almond slices
- ½ cup chopped green onions
Instructions
- Combine oil, vinegar, sugar, garlic, celery seed, salt, pepper, and mustard in a jar. Cover tightly with the lid and shake until all ingredients are well blended. Refrigerate until ready to use.
- Place cabbage, blue cheese, almonds, and green onions in a large bowl. Pour dressing over the salad just before serving; toss to combine.
- Pine nuts or peanuts may be substituted for almonds, if desired.
Nutrition Facts
| Calories | 387 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 21 mg |
| Dietary Fiber | 3 g |
| Protein | 10 g |
| Saturated Fat | 9 g |
| Sodium | 553 mg |
| Sugars | 5 g |
| Fat | 35 g |
| Unsaturated Fat | 0 g |
Reviews
Wonderful recipe! I substituted angel hair slaw mix (1/2 package) for the Napa cabbage. Turned out very well.
3.14.20 Had a small piece of napa cabbage (sliced it thinly) and a little chunk of blue cheese in the fridge, so this salad was a tasty Saturday lunch. I used olive oil instead of vegetable oil in the dressing, otherwise followed the recipe. As side kicks, we had some sliced sopressata, summer sausage, caramelized onion cheddar cheese, and wheat crackers. Thanks for sharing, we enjoyed your recipe.