Waldorf Cole Slaw
CRISP AND TART, THIS SALAD COMBINES GREEN APPLES WITH FRESH CABBAGE IN A DELIGHTFUL SALAD.
THIS IS AN AUTUMN FAMILY RECIPE FOR CABBAGE.
Adapted from Epicurious.com
- Prep Time30 min
- Total Time30 min
- Yield10
- Serving Size(1) 2.25 oz
- Energy312 cal
- HAACP Process2
Ingredients
- 12 Pounds, 8 Ounces White Cabbage, Cored and Chopped
- 20 Granny Smith Apples, Cut into Julienne Strips
- 20 Ribs of Celery, Sliced Thin Diagonally
- 6 1/4 Cups Walnuts
- 2 1/2 Cups Mayonnaise
- 2 1/2 Cups Plain Yogurt Or Plain Greek Yogurt
- 5 Tablespoons Dijon-Style Mustard
- 15 Tablespoons Sugar
- 1 Cup, 2 Ounces Vegetable Oil
- 1 Tablespoon, 3/4 Teaspoon Salt or To Taste
- 1 Cup, 2 Ounces Red Wine Vinegar
Method
1
In a very large bowl, stir together the cabbage, the apple strips, the celery, and the walnuts.
2
In a small bowl whisk together the mayonnaise, the yogurt, the mustard, the sugar, the oil, the salt, and the vinegar until the dressing is smooth.
3
Pour the dressing over the cabbage mixture, and toss the slaw well.
4
Chill the slaw, covered, for 2 hours.
5
The slaw can be made 1 day in advance. Keep covered and chilled.
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Nutrition Facts
- Serving Size(1) 2.25 oz
- Amount per serving
- Calories312
- % Daily Value*
- Total Fat20.9 g26.79%
- Saturated Fat2.5 g12.5%
- Trans Fat0 g
- Cholesterol4 mg1.33%
- Sodium319 mg13.87%
- Total Carbohydrate28.6 g10.4%
- Dietary Fiber6.6 g23.57%
- Total Sugars18.6 g
- Protein7.2 g14.4%
- Vitamin D (Cholecalciferol)0 IU0%
- Calcium89 mg6.85%
- Iron2 mg11.11%
- Potassium462 mg9.83%