waldorf-cabbage-salad

Waldorf Cabbage Salad

9 Reviews Add a Pic
  • Prep

    20 m
  • Ready In

    20 m
Erik Owens
Recipe by  Erik Owens

“My dad always made this for Thanksgiving and Christmas. He called it Waldorf Salad, but it is really a cabbage salad 'Waldorf style'.”

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Ingredients

Adjust Servings

Original recipe yields 4 to 6 servings

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Directions

  1. Use a chef's knife to slice cabbage into thin pieces 1 to 2 inches long. Do not use the large ribs of the cabbage, as they are too strongly flavored.
  2. In a large bowl, toss together the cabbage, apples, walnuts, celery, mayonnaise, sugar and salt until evenly coated. Serve immediately or store in the refrigerator for up to one day.

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Reviews (9)

Rate This Recipe
VIBI
30

VIBI

Very nice! fresh and tasty... didn't care too much for vinegar, so I added a tablespoon of lemon juice for the zing part, it also helped keep the apples crisp white. Might try adding raisins next time.

Jutta
15

Jutta

I added roasted pine nuts instead of the walnuts and a bit more vinegar. Very tasty that way. Thank you.

Tapestry
14

Tapestry

Loved this Salad. So much you can do with the basic concept. Made it last night but with ready to use coleslaw from the store. Cut up one apple, one stalk of celery, handful of walnuts added to coleslaw. For the dressing I like to put 1 tablespoon of sugar and 1 tablespoon of vinegar added to the mayonaise and mixed together. The vinegar helps the apples to keep from going brown.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 336 cal
  • 17%
  • Fat
  • 24.5 g
  • 38%
  • Carbs
  • 30 g
  • 10%
  • Protein
  • 4.3 g
  • 9%
  • Cholesterol
  • 7 mg
  • 2%
  • Sodium
  • 460 mg
  • 18%

Based on a 2,000 calorie diet

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