Balsamic Coleslaw with Candied Walnuts

Wisconsin Cheese Balsamic Coleslaw with Candied Walnuts Recipe
Active Time
40 Minutes


Candied walnuts:

Balsamic Vinaigrette:



Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Parmesan can be used in this recipe.


Candied walnuts:

  1. Combine the walnuts, balsamic vinegar, cinnamon and cayenne pepper in a large skillet over medium heat; cook and stir for 4-5 minutes or until nuts are toasted. Sprinkle with sugar. Cook and stir for 2-4 minutes longer or until sugar is dissolved. Spread out walnuts on parchment paper to cool.

Balsamic Vinaigrette:

  1. Whisk the balsamic vinegar, sugar and Dijon mustard in a bowl. Slowly whisk in olive oil. Season with salt and pepper to taste.


  1. Combine the cabbage, dried apricots and red onion in a large serving bowl; toss with vinaigrette. Sprinkle with Copper Kettle and walnuts.

Recipe Tip

Make-ahead tip: Prepare candied nuts up to a day ahead. Cool and store in an airtight container in a cool, dark place. Prepare vinaigrette and coleslaw up to a day ahead. Store covered in separate containers in the refrigerator. Before serving, transfer slaw and nuts into a serving bowl; toss with vinaigrette.

Cheesemonger Tip

Select for cheesemonger info

Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

Similar to parmesan, Copper Kettle is a unique hard cheese crafted in copper vats and aged for 16 months. It has a rich blend of robust and sweet flavors with a caramel finish. The cheese is available for purchase as a wedge, shaved and shredded.

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