Title: Waldorf Coleslaw
Categories: June 1992
Yield: 1 servings

A; (2 1/2-pound) white
; cabbage, cored and
; chopped (about 12
; cups)
4 Granny Smith apples; cut
-into julienne
; strips, plus apple
; slices for garnish
4 Ribs celery; sliced thin
; diagonally
1 1/2 c Walnuts
1/2 c Mayonnaise
1/2 c Plain yogurt
1 tb Dijon-style mustard
3 tb Sugar
1/4 c Vegetable oil
3/4 ts Salt; or to taste
1/4 c Red-wine vinegar

In a very large bowl stir together the cabbage, the apple strips, the
celery, and the walnuts. In a small bowl whisk together the mayonnaise, the
yogurt, the mustard, the sugar, the oil, the salt, and the vinegar until
the dressing is smooth, pour the dressing over the cabbage mixture, and
toss the slaw well. Chill the slaw, covered, for 2 hours. The slaw may be
made 1 day in advance and kept covered and chilled. Serve the slaw topped
with the apples slices.

Serves 10 to 12.

Gourmet June 1992

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Converted by MM_Buster v2.0l.