Invented in the 1890s at New York City’s Waldorf Hotel, the eponymous salad is a dish with a fine pedigree. Traditionally served over a bed of lettuce, it usually consists of apples, celery and walnuts, dressed simply with mayonnaise. Grapes and raisins are popular additions.
This coleslaw takes inspiration from Waldorf salad — it includes apples and is served over butter lettuce, but that’s basically where the similarities end. Thinly sliced cabbage and celery are refreshing and crunchy, and delicate julienne strands of apple add sweetness, complemented by a sweet and tangy miso dressing. Sliced almonds make for a great textural contrast, and their toasty nuttiness contributes a great depth of flavor.
The miso dressing, by the way, is great on its own — keep some on hand in the fridge and use it on any salad in place of your usual vinaigrette.
Waldorf Coleslaw with Miso Dressing
2 medium Honeycrisp apples, julienned
2 large ribs celery, julienned
1 small (1 1/4 lbs.) head of cabbage, shredded thinly
1 C. sliced almonds, toasted
1 C. miso dressing (recipe follows)
1. Combine apples, celery, cabbage, walnuts, and miso dressing in a large bowl. Stir until the dressing covers all the ingredients evenly.
1/2 C. mayonnaise
1/2 C. rice vinegar
2 Tbsp. miso paste (make sure it doesn’t contain wheat or barley if you are gluten free)
2 Tbsp. agave syrup
1/4 tsp. sesame oil
1. Combine ingredients in a small bowl or measuring cup. Use an immersion blender to combine.