Orkney Cheese slaw

Fruity, cheesy, crunchy!

Everyone loves a slaw and this fruity one is heading towards your 5-a-day in one bowlful! It’s full of colour and crunch and the cheese makes it a substantial meal, especially if you have some cooked rice, beans or grains to add to it. The quantities of each salad ingredient – and indeed the cheese – are really up to you but the slaw keeps well in the fridge for two or three days so why not make a heap of it? 

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For the dressing: 

5-6 pineapple chunks, fresh, frozen or canned 

5 tbsp olive oil 

2 tbsp rose hip Orkney Craft vinegar, or white wine vinegar 

Juice of 1 small orange 


For the salad: 

red or white cabbage 



Fresh chilli 

A bunch of fresh parsley 

Eating apple 





Sunflower seeds 

Orkney Cheddar 

Cooking instructions

Finely chop the pineapple for the dressing then shoot it into a mixing bowl and add the other dressing ingredients with some salt and pepper. You can add a little French mustard and sugar too if you wish to make a vinaigrette but it’s not necessary. Whisk the dressing together with a fork. 

Use as many of the salad suggestions as possible. Finely shred the cabbage, grate the carrot and the Orkney Cheddar. Finely chop the parsley and the chilli together and add things to the bowl as you prepare them. Season regularly and keep tossing everything over in the dressing. 

Dice the remaining fruits and cucumber and chop the walnuts remembering that the best salads are when all the ingredients are roughly the same size. Toss everything together again the add a generous amount of grated Orkney Cheddar then mix for the final time.  

Serve as a main course salad bowl with lettuce and grains, or with burgers, fish or any grilled meats. Add to tacos and burritos or just have the slaw with a few wedges or chips.