Monday, December 8, 2014

Coleslaw - The Waldorf Version

The classic Waldorf salad uses lettuce, but this version uses cabbage. Like the original invented by Oscar Tschirky, the dining room manager at the renowned Waldorf-Astoria hotel in New York city, is has apples, walnuts and it is addictive in its crisp, delicate, crunchy, sweet and sour form.

History lesson aside, this is a great slaw.


  1. A crisp apple, cored and chunks about 1/4 inch
  2. 1/2 head of green cabbage, finely chopped
  3. 3 large carrots, grated
  4. 6 scallions or one small sweet onion, finely chopped
  5. 1 medium red bell pepper, finely chopped
  6. 1/2 cup celery, chopped small
  7. 1 green jalapeno, diced finely
  8. 3/4 cup walnuts
  9. 1/2 cup dried cranberries or cherries
  10. 1/3 cup sugar
  11. 3/4 cup rice wine vinegar
  12. 1/4 cup olive oil
  13. 1 teaspoon celery seed
  14. 1/2 teaspoon sea salt
  15. 1 teaspoon fresh black pepper
  1. Combine ingredients for dressing, mix well and add apple to keep from browning
  2. Combine vegetable ingredients and mix well
  3. Toss vegetables and dressing thoroughly. Wait to add walnuts and cranberries until just before serving.
  4. Warm the walnuts in a cast iron pan for 5 minutes until they brown slightly. Add walnuts and cranberries just before plating the salad.
  5. Enjoy.

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