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Waldorf Cole Slaw

Waldorf Salad History | Recipes

Serves 4
For slaw:
1-1/2 cup shredded cabbage
1 large or 2 medium grated sweet/tart fresh apples (yield about 2 cups)
1 cup grated celery (use the bottom of the root)


1/2 cup (Non Fat) mayonnaise or mayo of your choice.
1/2 cup *strained non fat yogurt or use Greek yogurt.
1 tablespoon Dijon mustard
2 tablespoon honey or agave
1 tablespoon rice wine vinegar

*Put in a strainer lined with a coffee filter for a few hours or overnight.

For Garnish:
1 large grated sweet/tart fresh apples
Lettuce leaves
20 dried cranberries soaked for 1 hour in apple juice or water.



1. Blend the dressing ingredients and let sit

For this dish I use the root part of the celery. I wash it well. You can also use celeriac.

The best way to cut it into strips is with a mandoline.If you don't have one use a knife. You can grate with a hand grater also but they will be finer.

I do the same with the apple
Slice the cabbage on the mandoline as well.

I keep the apple slices in water with a little citric acid or lemon juice so they won't discolor. Blend the dressing with the cabbage, celery and apples, except for the ones you are using for the plating.

Blend the agave, cinnamon and vanilla in a frying pan and cook for 3 minutes stirring constantly till the nuts lightly brown.

Carefully slide the nuts onto a plate or clean non stick surface to cool.

Place a bed of the apple slices on the plate and put a mound of slaw in the center.
I placed some lettuce and arugula around it. Then I added the walnuts and topped with
the cranberries.


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