Waldorf Slaw is sweet, savory, crispy and crunchy – the perfect salad for your summer bbq!
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Today’s recipe isn’t mine – it’s from my friend, Rivky Kleinman, from her incredible new cookbook, Simply Gourmet. If you haven’t heard yet about this new cookbook, Simply Gourmet is full of just the type of recipes I love – mostly easy, totally doable, and completely delicious! And trust me when I tell you that Rivky Kleinman knows delicious food that’s approachable – she’s the co-author of the incredibly popular Bais Yaakov Cookbooks!
So. Let’s talk about this sample recipe, shall we? This Waldorf Slaw is super easy to throw together. It’s got an incredible blend of sweet, savory and tangy flavors. The textures are crispy, crunchy and just perfect. And I love Rivky’s idea of boiling up the dressing to wilt the cabbage quickly. It’s these kind of quick, easy hacks that I love about Simply Gourmet.
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- 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
- Place cabbage, purple cabbage, apple, celery, onion and blueberries in a large bowl. Set aside.
- 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.
- 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.
- Add cashews just before serving.
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Thanks for stopping by! -Miriam
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if i want to prepare this for shabbos day, what is the recommendation with the dressing? let it sit overnight with cabbage mixture and add fruit right before serving? or dress right before serving?