Waldorf Slaw

November 17, 2006 at 6:50 pm (B_minus, Cruciferous rich, Quick weeknight recipe, Salads, Website / blog)


This recipe got 5 stars by two individuals on the Cooking Light website.

2 cups chopped Braeburn, or other crisp apple (about 1 large apple)
1 cup chopped peeled Bartlett pear (about 1 pear)
1/2 cup raisins
3 tablespoons chopped walnuts
1 (16-ounce) package cabbage-and-carrot coleslaw
1/2 cup low-fat mayonnaise
1/2 cup low-fat buttermilk
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Combine first 5 ingredients in a large bowl.Combine mayonnaise, buttermilk, rind, juice, salt, and pepper, stirring well with a whisk. Drizzle mayonnaise mixture over cabbage mixture, and toss to coat. Cover and refrigerate 30 minutes.
Yield: 10 cups (serving size: 1 cup), About 100 calories per cup.

My Notes

The dressing did not taste quite like I expected–neither very creamy nor very tangy. It’s not bad, but a bit bland perhaps. I think it could use more lemon juice and maybe a little apple cider to make it taste a bit more like my Last Supper Salad dressing. The raisins and nuts are sparse, but when you get one it’s a pleasant, sweet surprise. I added a bit of cinnamon to this recipe, which makes it less waldorf slaw like and more apple salad like, but helps add a bit of flavor. Overall, not a bad recipe, but not great either.

Oops, I I think it’s possible that I mistakenly used low fat sour cream instead of mayonnaise?

Rating: B-

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