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.


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