Waldorf Coleslaw
2 ½ pounds cabbage, chopped – 12 cups
4 Granny Smith apples, cut into julienne strips, plus a few slices for garnish
4 ribs celery, sliced thin diagonally
1 ½ cups walnut pieces (NOT chopped)
Dressing:
1/2 c. mayo
1/2 c. plain yogurt or sour cream
1 TB. Dijon mustard
3 TB. sugar
¼ c. oil
¾ tsp. salt
¼ c. red wine vinegar
Blend dressing ingredients and toss with cabbage, celery, apples, and nuts. Chill for 2 hours, covered. Can be made a day ahead and kept covered and chilled. Serve garnished with apple slices.
Serves 10-12.
