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March 23, 2020

Celebrate National Celery Month With This Waldorf Coleslaw Recipe

March is National Celery Month and what better way to celebrate than by kicking this cold spell with a fruity, fresh recipe to get us back to feeling like spring! We searched the internet for a tasty side dish you can make with ingredients you may already have in your home. We decided to share a fun twist on a summer staple–the Waldorf salad. Have you ever had it as coleslaw? Get your mixing bowl ready–we’re about to stir up this Waldorf coleslaw by Epicurious.

What You Need

  • 2 1/2-pound white cabbage, cored and chopped (creates about 12 cups of chopped cabbage)
  • 4 Granny Smith apples, cut into thin strips
  • 4 ribs of celery, sliced thin on a diagonal
  • 1 1/2 cups walnuts
  • 1/2 cup mayonnaise
  • 1/2 cup plain yogurt
  • 1 tablespoon Dijon-style mustard
  • 3 tablespoons sugar
  • 1/4 cup vegetable oil
  • 3/4 teaspoon salt, or to taste
  • 1/4 cup red wine vinegar

Helpful tips

  • If you don’t love mayo or plain yogurt, you can substitute these ingredients out for Greek yogurt.
  • No apples? No problem! Use craisins!
  • Want to add an extra bite to your coleslaw? Add some crumbled blue cheese to really kick up the apple flavor.

To Prepare

  • In a large bowl, stir together the cabbage, apple strips, celery, and walnuts.
  • In a small bowl, whisk together the mayonnaise, yogurt, mustard, sugar, oil, salt, and vinegar until the dressing is smooth.
  • Pour the dressing over the cabbage mixture, and toss the slaw well.
  • Cover and chill the coleslaw for 2 hours.

The slaw may be made one day in advance and kept covered and chilled. For extra presentation points, garnish the coleslaw with apple slices. This recipe will serve 10 to 12 people.

Why Waldorf?

While your coleslaw chills, we wanted to share some interesting facts on these Waldorf creations.

  • The original Waldorf salad was created in March 1893, for a charity ball honoring St. Mary’s Hospital for Children. The event was held at the Waldorf hotel and was the venue’s very first event.
  • The salad was created by hotel chefs Edouard Beauchamp and Oscar Tschirky.
  • This salad is made in a variety of ways. Some people include marshmallows, oranges and a variety of nuts to give the dish extra flavor and texture.

Pro tip! Want to serve a little bubbly with this dish? Uncork a bottle of Chardonnay.

No matter how you make this tasty dish, we hope you enjoy this National Celery Month with a delicious and healthy meal!

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