Waldorf Slaw
Serves: 8 servings
Recipe from Simply Gourmet by Rivky Kleinman, reproduced with permission from the copyright holders, ArtScroll/Mesorah Publications
  • 1 (14-16 ounce) bag shredded green cabbage
  • 1½ cups shredded purple cabbage
  • 2 granny smith apples, cut into matchstick shapes
  • 2 stalks celery, diced
  • ½ cup diced red onion or shallot (about one small onion)
  • ½ cup blueberries
  • ½ cup apple cider vinegar
  • ⅓ cup sugar
  • ⅓ cup canola oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ½ cup roasted salted cashews
  1. Place cabbage, purple cabbage, apple, celery, onion and blueberries in a large bowl. Set aside.
  2. Heat a small pot over medium-low heat. Add vinegar, sugar and oil. Cook, stirring occasionally, for a few minutes, until the mixture comes to a boil. Add salt, garlic powder and onion powder. Stir to combine.
  3. Pour dressing over vegetables in bowl. There is no need to let dressing cool, as the heat will help wilt the cabbage. Toss to combine.
  4. Add cashews just before serving.
Recipe by Overtime Cook at http://overtimecook.com/2019/07/03/waldorf-slaw/