Enjoy a healthy and delicious Waldorf Slaw that puts a refreshing twist on traditional coleslaw. This easy-to-make salad combines crisp cabbage and carrot coleslaw with the sweetness of Braeburn apples, Bartlett pears, and raisins, along with the nutty crunch of walnuts. Tossed in a tangy dressing made with low-fat mayonnaise, buttermilk, and zesty lemon, this Waldorf Slaw is a crowd-pleaser for any occasion.
Course Salad
Prep Time 15 minutesminutes
Cook Time 0 minutesminutes
Servings 8
Author N. Jay Sorensen, MBA RDN
Ingredients
2cupsBraeburn appleschopped
1cupBartlett pearschopped
1/2cupraisins
3tablespoonschopped walnuts
16ouncespacked cabbage and carrot coleslaw
1/2cuplow-fat mayonnaise
1/2cuplow-fat buttermilk
1teaspoongrated lemon rind
2tablespoonsfresh lemon juice
1/4teaspoonsalt
1/8teaspoonfreshly ground black pepper
Instructions
Begin by preparing the fruits and vegetables. Peel, core, and chop the apples and pears into bite-sized pieces. Chop the walnuts into small pieces. In a large mixing bowl, combine the chopped apples, pears, raisins, and walnuts.
Add the packed cabbage and carrot coleslaw mix to the bowl with the fruits and nuts. Toss everything together to combine thoroughly.
In a separate mixing bowl, whisk together the low-fat mayonnaise, low-fat buttermilk, grated lemon rind, fresh lemon juice, salt, and freshly ground black pepper until well combined.
Pour the dressing over the coleslaw mixture and toss everything together until the coleslaw is evenly coated.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving to allow the flavors to meld together.
Serve chilled and enjoy the delightful flavors of Waldorf Slaw!
Notes
This Waldorf Slaw can be stored in an airtight container in the refrigerator for up to three days.