Skip to content

Get 5 Secrets to Make Homemade Taste Food Better + New Recipes Weekly!

    Raw Vegetable Salad Recipe with Blue Cheese

    Published September 22, 2014. This post may contain affiliate links. Please read my disclosure policy.

    I got the inspiration to make this Raw Vegetable Salad Recipe with Blue Cheese from two things really.  The first is that I had an all shaved veggie salad at this amazing restaurant called Au Cheval here in Chicago and the other reason I wanted to make it is because dang have I been eating bad lately.  I know that sounds odd, but man I’ve been on the go so much lately that I have just been snacking and eating really poorly.  So with that I figured I would create my own version of the salad and make it really good and fairly healthy to restore some order in this body.  This Raw Vegetable Salad Recipe with Blue Cheese is loaded with every kind of veggie I want in a salad and the beautiful thing about that is you can add what you want to yours also.  It doesn’t have to be exactly how I made mine verbatim, feel free to use ingredients that you love or are perhaps on sale.  Oh yeah, if you don’t have a mandolin slicer or some pretty good knife skills than I’m not sure this salad recipe is for you.

    Raw Vegetable Salad Recipe with Blue Cheese

    On the other hand, figure out how to make this cause it’s awesome 🙂


    A little close in to see all the deliciousness that is this Raw Vegetable Salad Recipe with Blue Cheese


    And a pretty picture below for your to Pin!


    Let's Cook - Chef Billy Parisi

    Raw Vegetable Salad Recipe with Blue Cheese

    5 from 1 vote
    Try this refreshingly delicious Shaved Raw Vegetable Salad Recipe with Blue Cheese. Learn how to make a tasty honey shallot vinaigrette.
    Servings: 4
    Prep Time: 20 minutes
    Total Time: 20 minutes


    For the Salad:

    • 4 cups of spring mix lettuce
    • 3 peeled and thinly shaven golden beats
    • 3 peeled and thinly shaven carrots
    • 5 peeled and thinly shaven radishes
    • 1 peeled and thinly shaven cucumber
    • 3 thinly shaven celery stalks
    • 2 thinly shaven granny smith apples
    • 1 cup of thinly shaven red cabbage
    • 1 thinly shaven bulb of fennel
    • 2 ounces of crumbled blue cheese
    • chopped chives for garnish
    • parsley leaves for garnish
    • Kosher salt and fresh cracked pepper to taste

    For the Vinaigrette:

    • 1 finely minced shallot
    • 1/3 cup of red wine vinegar
    • 1 teaspoon of grainy or dijon mustard
    • 2 tablespoons of honey
    • 1/2 cup of olive oil
    • Kosher salt and fresh cracked pepper to taste


    • In a large bowl whisk together the shallots, mustard, honey and red wine vinegar. Once combined slowly drizzle in the olive oil while constantly whisking. Finish with salt and pepper.
    • To Plate: In a large bowl add in the spring mix and all of the shaved vegetables and place a pour a small amount of the vinaigrette in and toss until all of the vegetables are coated. Season with salt and pepper.
    • Top off with blue cheese, chives and parsley.


    Calories: 472kcalCarbohydrates: 44gProtein: 7gFat: 32gSaturated Fat: 6gCholesterol: 11mgSodium: 367mgPotassium: 1090mgFiber: 10gSugar: 29gVitamin A: 8695IUVitamin C: 36.2mgCalcium: 179mgIron: 2.2mg
    Course: Appetizer, Salad, side, Side Dish
    Cuisine: American