We are stuck in that weird time of year right before spring when you are just plain tired of winter foods but the spring fruits and veggies haven’t really started to blossom yet. As a result, cabbage salads are popping up all over the food blogosphere! Cabbage is perfect for this uninspiring time of year because it can make for a very light salad that evokes the upcoming spring.
This salad (or slaw) was the result of one of those what’s-in-the-fridge-that-I-can-make-something-for-dinner moments. It is painfully easy. Almost embarrassingly easy. This would be fantastic to take to a potluck or a summer BBQ in a few months. It is sweet and crunchy with a little kick! The recipe below makes enough for two people (or one very hungry person) so you would want to double or triple if you intend to share. I used Fuji apples since that is what I had lying around but you can use whatever crisp apple variety you prefer.
Traditionally, Waldorf salad is made of apples, celery, and walnuts all tossed in a light mayonnaise-based dressing. Since I had a head of cabbage that was nearing it’s expiration date and was (clearly) out of celery, I made an executive decision to substitute one light green veggie for another. I have to say, the result was fantastic! The cabbage takes the traditional Waldorf salad and transforms it into almost a fancy slaw.
For the dressing, I used light mayo and some apple cider vinegar instead of the more traditional lemon juice (again, because I was clearly out of lemons). In terms of a sweetening agent, I’ve recently become a huge fan of agave nectar. It’s similar to honey (you can find it in the honey section of your grocery store), is very sweet but is low on the glycemic index. It has become all the rage in the natural cooking world and the health benefits are an added plus. If you don’t have agave nectar, this could be substituted for regular honey or even plain old sugar. You could toss in some raisins or grapes if you have them on hand and are looking for an extra element of sweetness.
1 1/2 cups cabbage, chopped (approx. 1/4 head)
1 medium sized apple, chopped
1/3 cup walnuts, chopped
1/4 - 1/3 cup light mayonnaise*
2-3 tsp agave nectar
1 tsp vanilla extract
1 1/2 tsp apple cider vinegar
pinch of salt
- In a medium-sized bowl, whisk together the mayonnaise, agave, vanilla, cider vinegar, and salt.
- Toss in the cabbage, apples, and walnuts. Stir with a large spoon until thoroughly mixed with the dressing.
* The amount of mayo you use is totally discretionary. It just depends on how much dressing you want on your salad. If you are cutting calories stick to a 1/4 a cup.