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Raw Vegetable Salad Recipe with Blue Cheese

Try this refreshingly delicious Shaved Raw Vegetable Salad Recipe with Blue Cheese. Learn how to make a tasty honey shallot vinaigrette.
Course Appetizer, Salad, side, Side Dish
Cuisine American
Prep Time 20 minutes
Total Time 20 minutes
Servings 4
Calories 472kcal


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: 472kcal | Carbohydrates: 44g | Protein: 7g | Fat: 32g | Saturated Fat: 6g | Cholesterol: 11mg | Sodium: 367mg | Potassium: 1090mg | Fiber: 10g | Sugar: 29g | Vitamin A: 8695IU | Vitamin C: 36.2mg | Calcium: 179mg | Iron: 2.2mg