Best 11 Coleslaw Waldorf Salad Recipes
Coleslaw Waldorf salad is a classic combination of crunchy cabbage, sweet apples, crisp celery, and creamy mayonnaise dressing. It's a refreshing and flavorful side dish that's perfect for potlucks, picnics, and summer barbecues. With just a few simple ingredients, you can easily make this delicious salad at home.
Let's cook with our recipes!
COLESLAW WALDORF SALAD
Potlucks tend to have a lot of heavy dishes, so this bright, fresh Waldorf salad coleslaw recipe is a welcome addition. I came up with this recipe as a way to serve something crunchy and fruity with a touch of sweetness. Sometimes I add shredded coconut and use toasted pecans instead of walnuts. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 18 servings (3/4 cup each).
Number Of Ingredients 11
Steps:
- Place cabbage in a large bowl. In another bowl, whisk yogurt, mayonnaise, orange juice and vinegar until combined. Pour over cabbage; toss to coat. Stir in remaining ingredients. Refrigerate until serving.
Nutrition Facts : Calories 139 calories, Fat 8g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 55mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
WALDORF COLESLAW
Make and share this Waldorf Coleslaw recipe from Food.com.
Provided by Boca Pat
Categories Apple
Time 15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine sour cream, vinegar, sugar, celery seed, salt& pepper.
- In large bowl combine coleslaw mix, apples, celery, raisins and walnuts; add sour cream mixture; toss to combine.
- Refrigerate at least 2 hrs or overnight.
- Toss before serving.
WALDORF SLAW
Steps:
- In a large bowl combine slaw mix, diced apples, and chopped walnuts; set aside.
- In a small bowl, stir to combine mayonnaise and poppy seed dressing. Pour dressing over slaw mixture and toss to combine. Cover and refrigerate 1 hour before serving.
WALDORF COLE SLAW
Steps:
- In a large bowl, mix all ingredients, tossing to combine. Chill for 2 hours before serving.
CABBAGE WALDORF SALAD
I like this recipe because it combines the tastes of a Waldorf salad with marshmallows and shredded cabbage. It's great for picnics and potlucks. -Diane Hixon, Niceville, Florida
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first eight ingredients. Add mayonnaise; toss to coat.
Nutrition Facts :
WALDORF CABBAGE SALAD
My dad always made this for Thanksgiving and Christmas. He called it Waldorf Salad, but it is really a cabbage salad 'Waldorf style'.
Provided by Erik Owens
Categories Salad Waldorf Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- 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.
- 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.
Nutrition Facts : Calories 335.9 calories, Carbohydrate 30 g, Cholesterol 7 mg, Fat 24.5 g, Fiber 6.9 g, Protein 4.3 g, SaturatedFat 3.1 g, Sodium 460.2 mg, Sugar 20.3 g
CHEF JOHN'S WALDORF SALAD
A fruit salad has to be pretty darn good to actually get a name, and the venerable Waldorf salad is certainly worthy. Embellish this as you see fit, but I really like it best with just the four ingredients seen here. Things like dried cranberries can add a nice seasonal touch but, for me, the chewy fruit gets in the way of that addictive crunchy/crisp texture.
Provided by Chef John
Categories Salad Fruit Salad Recipes Apple Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 12
Steps:
- Whisk mayonnaise, creme fraiche, lemon juice, tarragon, sugar, salt, black pepper, and cayenne together in a bowl.
- Place apples, celery root, grapes, and walnut pieces in a large bowl. Toss with about 1/2 cup of dressing. Add more dressing until salad components are well coated but not swimming in dressing. You might not need all the dressing.
- Serve immediately or cover and refrigerate for up to 24 hours.
Nutrition Facts : Calories 546.8 calories, Carbohydrate 30.9 g, Cholesterol 36 mg, Fat 48.5 g, Fiber 5.3 g, Protein 4.5 g, SaturatedFat 9.5 g, Sodium 426.5 mg, Sugar 19.7 g
WALDORF SALAD SLAW
Make and share this Waldorf Salad Slaw recipe from Food.com.
Provided by Dancer
Categories Fruit
Time 15m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, mix mayonnaise, sour cream, lemon juice, sugar and salt until combined.
- Add cabbage mix, apples, celery and raisins to bowl with dressing, toss well.
- Cover and refrigerate at least 30 minutes to allow cabbage to soften.
- To serve, sprinkle with walnuts.
- Garnish with radishes.
WALDORF COLESLAW
Categories Salad Side No-Cook Vegetarian Quick & Easy Yogurt Mayonnaise Vinegar Apple Walnut Celery Summer Chill Cabbage Gourmet
Yield Serves 10 to 12
Number Of Ingredients 11
Steps:
- In a very large bowl stir together the cabbage, the apple strips, the celery, and the walnuts. 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, pour the dressing over the cabbage mixture, and toss the slaw well. Chill the slaw, covered, for 2 hours. The slaw may be made 1 day in advance and kept covered and chilled. Serve the slaw topped with the apples slices.
THE ORIGINAL WALDORF SALAD
"Millions who never visited the Waldorf owe him a debt," The New York Times wrote in 1950, upon Oscar Tschirky's death. Mr. Tschirky, a Swiss immigrant who became known as "Oscar of the Waldorf," is credited with creating this piece of Americana in 1893, a timeless dish whose popularity has spread far past the Waldorf's exclusive doors and into home kitchens. Over time, variations would include blue cheese, raisins and chopped walnuts, which can be added here alongside the celery and apples. But the original is an exercise in simplicity: four ingredients that have lived on for over a century.
Provided by The New York Times
Categories dinner, easy, lunch, quick, weekday, salads and dressings, appetizer, main course, side dish
Time 10m
Yield 1 serving (as a main course)
Number Of Ingredients 5
Steps:
- Peel apple and cut into halves. Remove core and slice halves 1/4-inch thick. Reserve 4 slices. Cut remaining slices into thin strips.
- In a medium bowl, mix celery, mayonnaise and apple strips; season with salt and pepper to taste. Arrange on lettuce and top with apple slices.
Nutrition Facts : @context http, Calories 517, UnsaturatedFat 38 grams, Carbohydrate 30 grams, Fat 45 grams, Fiber 7 grams, Protein 2 grams, SaturatedFat 7 grams, Sodium 909 milligrams, Sugar 20 grams
WALDORF SLAW
A wholesome, wintry salad that makes the perfect side dish to ham or a pork pie
Provided by Good Food team
Categories Lunch, Side dish
Time 15m
Number Of Ingredients 7
Steps:
- In a large bowl, combine the cabbage, celery, apples and grapes. Mix the mayo with the vinegar and season. Stir it into the vegetables so that they are well coated. Sprinkle on the walnuts and serve. Will keep in the fridge for up to 3 days.
Nutrition Facts : Calories 138 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.42 milligram of sodium
Tips:
- Choose the right cabbage: For a classic coleslaw, use a firm head of green cabbage. For a more colorful salad, use a mix of red and green cabbage. Napa cabbage can also be used, but it has a milder flavor.
- Shred the cabbage finely: This will help the dressing to coat the cabbage evenly. You can use a food processor fitted with a shredding disc or a sharp knife.
- Use a variety of vegetables: In addition to cabbage, you can add other vegetables to your coleslaw, such as carrots, celery, radishes, and onions. This will give the salad more flavor and texture.
- Make the dressing ahead of time: The dressing for coleslaw can be made up to 24 hours in advance. This will give the flavors time to meld together.
- Toss the salad gently: When you add the dressing to the cabbage, toss it gently to coat the cabbage evenly. Be careful not to overmix, or the cabbage will become limp.
- Chill the salad before serving: Coleslaw is best served chilled. This will help the flavors to develop and the cabbage will become more crisp.
Conclusion:
Coleslaw is a versatile dish that can be served as a side dish, a main course, or a snack. It is a healthy and delicious way to get your daily dose of vegetables. With so many different variations, there is sure to be a coleslaw recipe that everyone will enjoy.
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