Cabbage Salad with Cashel Blue

adapted by There's Always Thyme to Cook

1/2 head cabbage, red or green, shredded
parsley sprigs, finely chopped
1 large crisp apple, cored and sliced thin
3 carrots, shredded or grated
1/2 teaspoon fresh thyme, chopped
salt and pepper, to taste
pinch of curry powder
8 oz Cashel Blue
2 oz plain yogurt
2 oz mayonnaise

Soak the cabbage in cold water for about two hours, changing the water 3 to 4 times. Drain and dry well.

Combine apples, carrots and parsley with the cabbage. Add curry, thyme, salt and pepper. Mix well.

Crumble the blue cheese and sprinkle on top. Mix together the yogurt and mayo, pour on salad and mix it well. Serve.