Waldorf Slaw

Becky Luigart-Stayner

Inspired by the original Waldorf salad, this slaw is good with grilled chicken or pork. Although we call for Braeburn, use your favorite crisp apple in this recipe.

Yield: 10 cups (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 89
  • Calories from fat: 33%
  • Fat: 3.3g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 1.1g
  • Protein: 1.7g
  • Carbohydrate: 15.4g
  • Fiber: 1.2g
  • Cholesterol: 0.0mg
  • Iron: 0.5mg
  • Sodium: 187mg
  • Calcium: 44mg

Ingredients

  • 2 cups chopped Braeburn apple (about 1 large apple)
  • 1 cup chopped peeled Bartlett pear (about 1 pear)
  • 1/2 cup raisins
  • 3 tablespoons chopped walnuts
  • 1 (16-ounce) package cabbage-and-carrot coleslaw
  • 1/2 cup low-fat mayonnaise
  • 1/2 cup low-fat buttermilk
  • 1 teaspoon grated lemon rind
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper

Preparation

  1. Combine first 5 ingredients in a large bowl.
  2. Combine mayonnaise, buttermilk, rind, juice, salt, and pepper, stirring well with a whisk. Drizzle mayonnaise mixture over cabbage mixture, and toss to coat. Cover and refrigerate 30 minutes.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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