Waldorf Slaw Recipe

Name: Waldorf Slaw Recipe
Prep time: 30 min
Total time: 30 min
Yield: 12
Cuisine: American
Ingredients: ⅓ cup Granulated Sugar (⅓ cup white sugar); ¾ cup Rice Vinegar (¾ cup natural rice wine vinegar (unseasoned)); ¼ cup Vegetable Oil (¼ cup vegetable or corn oil); 1 tsp Celery seed (1 teaspoon celery seed); 1 tsp Kosher Salt (1 teaspoon Morton Coarse Kosher Salt); 1 tsp Black Pepper (1 teaspoon freshly crushed black pepper); 1 piece Apple (1 crunchy apple); 1 piece Jalapeño (1 large green jalapeno); 1 lb Cabbage (1 pound green cabbage (about half a head)); 3 pieces Carrot (3 large carrots, peeled); 6 pieces Scallion (6 scallions); 1 piece Red Bell Pepper (1 medium red bell pepper); ½ cup Celery (½ cup celery, chopped small (about 2 medium stalks with leaves removed)); ¾ cup Walnuts (¾ cup walnuts (in a pinch you can substitute pecans)); ½ cup Cranberry (½ cup dried cranberries or raisins)

Waldorf Slaw Recipe - Dinner,Lunch,Salad,Side Dish,Vegetable (American)

30 minAmerican

Servings12

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Vegetarian
Vegan
Dairy Free
Pescatarian
Halal
Egg Free

Ingredients

For 12 servings

Granulated Sugar⅓ cup · ⅓ cup white sugar
Rice Vinegar¾ cup · ¾ cup natural rice wine vinegar (unseasoned)
Vegetable Oil¼ cup · ¼ cup vegetable or corn oil
Celery seed1 tsp · 1 teaspoon celery seed
Kosher Salt1 tsp · 1 teaspoon Morton Coarse Kosher Salt
Black Pepper1 tsp · 1 teaspoon freshly crushed black pepper
Apple1 piece · 1 crunchy apple
Jalapeño1 piece · 1 large green jalapeno
Cabbage1 lb · 1 pound green cabbage (about half a head)
Carrot3 pieces · 3 large carrots, peeled
Scallion6 pieces · 6 scallions
Red Bell Pepper1 piece · 1 medium red bell pepper
Celery½ cup · ½ cup celery, chopped small (about 2 medium stalks with leaves removed)
Walnuts¾ cup · ¾ cup walnuts (in a pinch you can substitute pecans)
Cranberry½ cup · ½ cup dried cranberries or raisins

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Steps

1Prep. First, read my article on The Science of Slawsome Slaw.
2Whisk together all the dressing ingredients.
3Core and chop the apple into chunks about 1/4 inch (6.4 mm). Leave the skin on. Add it to the dressing immediately and mix to keep it from browning.
4Slice the jalapeño in half and remove the seeds. If you wish, you can also remove the white ribs, where most of the heat hides. Slice into thin slivers and then chop into tiny bits so nobody gets a big chunk of heat. Add to the dressing. Wash your hands thoroughly after handling hot peppers or better still, wear gloves or use a paper towel when doing the cutting. If you do not wear gloves, be sure not to rub your eyes, or touch any other moist parts of your body, or any one else's.
5Chop or shred the cabbage and add to the bowl.
6Cut the carrots into small matchsticks. Alternatively you can shred them with a food processor or a box grater.
7Finely chop the scallions. Remove the stem, core, and seeds from the bell pepper and chop into small pieces.
8Add the carrot, scallion, bell pepper, and celery to the bowl. Toss thoroughly. Taste and adjust the salt, pepper, vinegar, and anything else you wish to suit your taste.
9Chill. Refrigerate for at least one hour to extract the flavors from the celery seeds and vegetables and to allow them to marry. More than an hour is better. Once the slaw has chilled, warm the walnuts in a dry frying pan over a medium heat for five minutes, until the nuts starts to brown slightly. This brings the oils to the surface. Add them and the cranberries to the salad and blend well.
10Serve. Serve immediately while the walnuts are still crunchy. Sing "Take me back to Manhattan."