Scott’s Waldorf Slaw

August 20th, 2013 1 Comment

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Cabbage.  Magnificent.

 

This is an easy-to-make Waldorf-Coleslaw hybrid that Scott created and I love it.  The cabbage is already at Farmers Market and the early apples are coming in so it seemed like a perfect time to share this salad with you.   The dressing is sweet-tart and the curry powder is subtle but essential—-great for a warm summer’s day.

Not bad for a fall day either.

 

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Such beauty!  I suppose summer does have a few up-sides…

 

In this photo of the salad I had forgotten to add the raisins.  The dressing is tangy to offset their sweetness, so don’t forget the raisins!

 

 

Mayonnaise.  The mayo will greatly affect the flavor of this and I’m not sure what to recommend.  I love Mrs. Clarks mayo and I haven’t found another brand that is as creamy.  Mrs. Clarks is from Des Moines, Iowa and I don’t know if it is available throughout the nation.  If you’re interested in making your own mayonnaise, here is a recipe for it on the Kitchn from the French Culinary Institute.

 

 

Scott’s Waldorf Slaw

Prep Time: 15 minutes

Chop or shred into a large bowl:

4 cups Cabbage, shredded or finely chopped

1 1/2 cups Apples, small diced

1/4 cup Raisins

Mix together separately:

1/2 cup + 2 Tablespoons Mayonnaise

2 teaspoons Cider Vinegar

1 teaspoon Honey

1 teaspoon Curry Powder

1/2 teaspoon Dry Ground Mustard

Dash Salt

Black Pepper

Combine the dressing with the cabbage and apples, mix thoroughly.  

Let it sit for 20-30 minutes to let the flavors mix together. 

Taste and adjust seasonings to your liking.

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The bowl is from Nate and Hallie of Allamakee Wood Fired Pottery, and the spoon is from Jonathan’s Wild Cherry Spoons.

 

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1 Comment

  1. Sarah Rutledge says:

    I just wrote it down and am going to make this. Yippee for Scott and his recipes, too!

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