Veganized Waldorf Salad
If you’ve been overindulging while staying at home, like I have, you may be craving a really good and refreshing salad. This one fits the bill, plus it’s super healthy. It’s a perfect counterpoint to all that comfort food!
The Waldorf salad is a classic, having first been created in New York City at the Waldorf Astoria. I grew up in New York and remember eating this salad often. The original uses mayonnaise in the dressing, while this recipe instead uses oil, lemon and dijon mustard for a lighter finish. The flavors in this recipe all blend perfectly together, each ingredient really standing out.
This particular recipe is a veggie-centric twist on the original Waldorf salad and was inspired by one of my favorite vegan cookbooks – ‘The First Mess Cookbook’ by Laura Wright. I have only slightly modified it.
Prep 25 minutes
Serves 4 – 6
1/2 head of broccoli, using florets
1/4 head of cabbage
1 medium – large apple, cored and chopped (can keep skin on)
1 cup seedless red grapes, halved
1 celery stalk, diced
2 – 3 scallions, chopped
1/2 cup walnuts, toasted and chopped
Sprig fresh sage, minced (optional)
2 tablespoons lemon juice
1/2 teaspoon lemon zest
2 tablespoons olive oil (or your favorite oil)
1/2 teaspoon dijon mustard
salt (I use Maldon salt) & pepper, to taste
Lettuce (I like butter lettuce or baby spinach)
- Using a food processor, chop the broccoli and cabbage.
- Add to large bowl the chopped broccoli and cabbage, chopped apple, halved grapes, chopped celery, scallions, toasted walnuts and sage.
- In a separate smaller bowl, mix the lemon juice, lemon zest, olive oil and mustard to make dressing.
- Toss salad with dressing, adding salt and pepper to taste.
- Serve on its own or over bed of lettuce.
This salad will keep in the fridge in an airtight container for a couple of days.