Waldorf Slaw

Looking for a refresh on a traditionally heavy recipe and need to clean out your fridge? Check out this delicious plant-forward recipe for Waldorf Salad with multiple options for you to use whatever leftover veggies you might have.

Recipe shared with love by Chef Maddie Sobel of Bloomingdale’s Adapted from Dr. Michael Gregar, How Not to Diet Cookbook

Ingredients

Salad

3 cups mixed shredded green head cabbage, red cabbage, and/or napa cabbage

1 cup shredded carrots

1 cup cook’s choice: chopped Brussel sprouts, kohlrabi, jicama, sliced radishes

2 stalks celery, sliced

1 crisp apple, large dice, tossed with 1/2 tsp lemon juice

½ cup halved grapes

 ¼ - ½ cup chopped parsley 

Dressing 

2 fuji or gala apples cut in large dice

2 tablespoons water (optional)

2 Medjool dates (soaked in hot water if they are not soft)

2 tablespoons lemon juice

2 tablespoons apple cider vinegar

1 teaspoon fresh grated ginger or ¼ teaspoon ground ginger

1 tablespoon white miso paste

1/4 teaspoon black pepper

1 cup Cocojune or Culina coconut yogurt or 1 cup full-fat organic Greek yogurt

Serve each portion with:

2 tablespoons chopped walnuts 

⅓ - ½ cup of protein of choice, like shredded chicken or shelled edamame

Directions

1. Combine salad ingredients and set aside.

2. In a blender, combine the dressing ingredients. (Adjust quantities slightly to taste, keeping in mind that added quantities of dates and coconut yogurt increase natural sugar and fat contents.)

3. Toss the salad lightly with the dressing and garnish with walnuts. Add additional protein if desired. 

Note: The veggies remain fresher if this salad is tossed right before serving but will still be terrific the following day. Leftover dressing will keep in the refrigerator for a few days.

Enjoy!

Recipe shared with love by Chef Maddie Sobel of Bloomingdale’s SoNo collection

Adapted from Dr. Michael Gregar, How Not to Diet Cookbook