The Waldorf Salad, like the Red Velvet Cake, originated at the famed Waldorf-Astoria Hotel in New York City. The salad of fresh apples, celery, and walnuts on a bed of lettuce was served as an appetizer or as a light lunch with the addition of roasted turkey. I replaced the lettuce with Napa cabbage because it’s sweet and crisp like iceberg lettuce and it’s not quite as thick and hearty as green cabbage.
- For the slaw:
- 1 medium head Napa cabbage,
- ½ lemon
- 2 Granny Smith apples
- 1 cup chopped walnuts
- 1 cup thinly sliced celery
- For the dressing:
- ¾ cup good quality mayonnaise (Miracle Whip is not mayonnaise!)
- 1 tablespoon sugar
- 1 tablespoon poppy seeds
- 2 tablespoons lemon juice (from the other ½ lemon)
- ¼ teaspoon salt
- 1 or 2 pinches cayenne
- Leaving the core intact, lay the cabbage on it's side and cut lengthwise into quarters; thinly shred by slicing across the cabbage until you get to the thicker core pieces. Place the cabbage shreds in a large bowl.
- Fill a medium bowl halfway with water and squeeze in the juice from half of the lemon. Dice the apple and put the pieces in the water with the lemon juice. The acid in the lemon will keep the apple from browning. Leave them soaking until you are ready to assemble the slaw.
- Toast the walnuts in a small skillet over medium heat just until fragrant; about 1 to 3 minutes. Stir frequently so the walnuts don't burn. Remove from the heat and cool.
- Stir together the dressing ingredients and assemble the slaw! Drain the apples and pat with paper towels so they are not wet going into the slaw. To the bowl of cabbage, add the apples, toasted walnuts and sliced celery. Spoon in the dressing and toss to combine. Cover and refrigerate for an hour before serving.
Cheers and Happy Grilling!