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Plant-Based 411
July 2015



Waldorf Slaw – Two Classics Join Fresh Forces
By Nancy Eisman


Waldorf Slaw


Salads were made for summer. Crisp, fresh, colorful, light, delicious, and nutritious, salads are Mother Nature’s way of saying “I love you so much that I’ve arranged for an abundant plethora of ingredients for you to enjoy”.

You can start from scratch and create your own array of Mother N’s best, or you can look to a classic recipe because classic usually means very good or else it wouldn’t be a classic. Now, if classic with a twist is up your culinary creek, consider my fusion of two traditional favorites – Waldorf Salad and Cole Slaw.

This Waldorf Slaw is two great classics brought together to make one new, amazing mash-up. Many of the traditional ingredients from both salads are still included, but I’ve made a couple of swaps and additions to reflect my personal preferences, both for color and flavor.

Hazelnuts


Walnuts are replaced by Hazelnuts, lightly toasted in Agave Syrup with Sea Salt and Curry Powder. Both Red (Fuji) and Green (Granny Smith) Apples add great color and tartness. I like Red Grapes in place of raisins in this salad, but also adding Dried Cranberries would be delicious. For the coleslaw portion of our salad, I’m using White, Red, and Savoy Cabbage because each one contributes a different texture and flavor. Green Onions balance some of the sweetness of the fruit and add their own unique flavor, and a dressing of mayo, yellow curry powder, lime juice and zest, lots of fresh black pepper, and a bit of sea salt, bring all the ingredients together.

For lunch or dinner on the patio, a picnic in the park, or eaten out of a container at your desk, Waldorf Slaw is the best of two great salads, which makes it twice as good and I think better than each on their own. Wishing you a summer filled with lots of fresh, wonderful, plant-based salads!

Waldorf Slaw

Waldorf Slaw


1 Red Apple, cut into sticks
1 Green Apple, cut into sticks
2 cups Red Grapes
1 cup Celery, sliced
1 cup Hazelnuts, lightly toasted***
1 Tablespoon Melissa’s Organic Blue Agave Syrup
1 large pinch of Sea Salt
1 large pinch of Curry Powder
2 cups Cole Slaw Mix (White Cabbage, Carrots)
2 cups Red Cabbage, shredded
2 cups Savoy Cabbage, shredded
1 cup Green Onions, diced

Dressing:
2-3 Tablespoons Yellow Curry Powder
Juice of 1 Lime

Zest of 1 Lime
Sea Salt and Freshly Ground Black Pepper

Combine the dressing ingredients together in a bowl and whisk until well blended. You can also do this in a blender or food processor.

Combine all the remaining ingredients in a large bowl and toss to combine. Add the dressing to the salad and toss really well until the salad ingredients and dressing become one delicious concoction.

This salad is good eaten immediately, but gets even better after it’s been refrigerated for a few hours or overnight.

***Lightly toast 1 cup of raw hazelnuts mixed with the agave, sea salt, and curry powder on a tray in a toaster oven or in a dry, hot pan.