This lactic, pungent cheese from Mary Burns in Kanturk, Co Cork, Ireland has won ‘Supreme Champion’ at the British Cheese Awards. It was this cheese that inspired my recipe for Ardrahan Red Cabbage Salad.
1 head red cabbage
2 celery stalks
1 granny smith apple, cored and chopped
3/4 cup cashew nuts
2 Tbsp olive oil
2 Tbsp apple cider vinegar
6-8 ozArdrahan Cheese
3 oz plain yoghurt
1/2 tsp coriander seeds
Heat a frying pan and add coriander seeds. Gently swirl over a medium heat for a moment or so then remove. Grind them in a mortar and pestle. Add salt, pepper, vinegar and olive oil. Whisk together. Pour this mixture into a larger bowl and add yoghurt.
Cut cabbage in half, remove and discard white core. Finely shred the cabbage and put in a large serving bowl. Wash celery and chop into 1” pieces and add to cabbage. To this toss in prepared apple.
Dice Ardrahan, add to salad.
When ready to serve pour in dressing, toss and sprinkle with cashews.
The dressing can be made a few days in advance and refrigerated in a glass jar. It is also a great way of making sure the dressing is well mixed.