Waldorf Slaw

This Waldorf Slaw recipe is already a fresh and vibrant take on a classic!

Here are a few hints and tips to help you make it even better and simplify your prep:
 

Ingredient Prep & Swaps

• Apple Choice Matters: While Gala and Fuji are great, feel free to experiment with other crisp, sweet-tart apples like Honeycrisp or Pink Lady for a slightly different flavour profile.
• Don’t Skip the Lemon Juice: Tossing the diced apples with lemon juice isn’t just for preventing browning; it also adds a crucial bright tang that balances the sweetness of the fruit and the richness of the walnuts.
• Soaking the Date: Soaking the pitted date in hot water before blending makes it much softer and easier to incorporate into a smooth dressing. If you’re out of dates, a tiny drizzle of maple syrup or a pinch of brown sugar can work as an alternative sweetener in the dressing, but the date adds a unique depth.
• Yummy Miso: The white miso paste is a secret weapon here! It adds a subtle umami depth that rounds out the dressing without tasting distinctly like miso. Don’t skip it if you can help it.
• Vary Your Veggies: While cabbage and carrots are traditional for slaw, consider adding other crunchy vegetables like thinly sliced red onion (for a sharper bite) or even some finely diced bell peppers for extra colour and flavour.
• Toast Your Walnuts: For an extra layer of flavour and crunch, lightly toast the chopped walnuts in a dry pan over medium heat for 5-7 minutes, or until fragrant. Let them cool completely before adding to the slaw.

Mixing & Serving Tips

• The Power of a Large Bowl: Use your biggest mixing bowl! This makes it much easier to toss all the ingredients together thoroughly without making a mess.
• Dress Just Before Serving (Mostly): While the recipe says to add the dressing immediately, for the absolute freshest crunch, you can mix all the solid ingredients in advance and store the dressing separately. Then, combine them about 15-30 minutes before serving. This allows the flavours to meld without the vegetables becoming too soft.
• Taste and Adjust: The “Taste and adjust” step is critical. Depending on the sweetness of your apples or your personal preference, you might want a little more salt, pepper, or even a touch more lemon juice or vinegar to get the balance just right.
• Chilling is Key: Like most slaws, this one benefits greatly from chilling in the refrigerator for at least 30 minutes before serving. This allows the flavours to meld and the slaw to become nice and cool.
• Garnish for Presentation: A sprinkle of fresh parsley or a few extra toasted walnuts on top can make your slaw look even more appealing when served.