Waldorf Coleslaw with Apple. Just last year, I first came across a recipe for Waldorf Coleslaw in one of my many cookbooks, The Complete Low-Carb Cookbook by George Stella. I was wowed by Stella’s version when I finally tried it. Now that hot summer weather is upon us in this part of the country, I craved something cold and crunchy.
This Waldorf Coleslaw really fit the bill. The mix of sweet, tangy and salty that accompanies the crunch is so appealing.
I’ll confess that I’m not usually a fan of coleslaw with mayonnaise…I was raised eating strictly vinegar-based coleslaws, and never acquired a real taste for any other kind. But I stepped out of my comfort zone with Stella’s recipe, and I’m glad that I did. Obviously, Stella’s focus is to make this recipe low-carb, with little concern for the fat content. I’ve tinkered with Stella’s Waldorf Coleslaw recipe a little, and have found that low fat mayo and low fat sour cream work just as well.
Also, I found that adding one unpeeled apple, cored and chopped, really bumps up the awesomeness of this slaw. Stella’s recipe also calls for an artificial sweeter so as to reduce carbs. I actually like Stevia as the sweetener in this recipe, but regular sugar or your favorite artificial sweetener will work fine. Before you add the entire 1/3 cup sweetener, you may want to test the slaw for sweetness…I can see how people might find it too sweet. I have a sweet tooth, though, and 1/3 cup sweetener seems to work just right for me. I used a bag of prepared shredded cabbage with carrots, but you could shred your own cabbage if you prefer. The mixture of nuts, apples, cabbage, and the tangy sweet creamy dressing makes for an addictive combination.
I’ve eaten a couple of servings of this for a light meal, but it also is a great side dish for grilled meats and roasted chicken. And a big plus is that it gets better with time.
Store it in an airtight container in the refrigerator for deliciousness in the summer days to come!
Here’s the recipe:
- ½ cup sour cream (light is fine)
- ⅓ to ½ cup mayonnaise (light is fine)
- ⅓ cup sugar or sugar substitute (I like Stevia)
- ½ cup walnuts, chopped coarsely
- 3 T red wine vinegar (white wine vinegar is fine)
- 16 ounces shredded cabbage (the bagged kind with carrots is fine)
- 3 stalks celery, thinly sliced (optional)
- 1 unpeeled apple, cored and chopped medium
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- Combine all ingredients in a large mixing bowl, tossing until fully mixed.
- Can serve immediately, but it tastes better after being refrigerated for at least a couple of hours.
* My readers should know that I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.