Several years ago I wanted to come up with a cabbage salad. I love cabbage – its crunchiness and taste. Cabbage is a low-calorie, fiber-rich vegetable with health-benefiting phytochemicals. It is healthy and filling with lots of fiber. I am not a fan of most cole slaws as most restaurants pulverize the cabbage and carrots in a food processor until it has little resemblance to the original produce and then douse it with too much sugar. Every now and then I am pleasantly surprised but not often. I really like chewing a great salad whether lettuce or cabbage and savoring the flavor. A local diner I love gave me the idea for cabbage Waldorf with their chicken Waldorf salad with carrots, celery, apple and fresh sliced grapes instead of raisins. The mound of salad is surrounded by beautiful red slices of tomato. This quickly became one of my favorite lunches at the diner.
Because I wanted to eat more plant-based meals, I decided to make a cabbage Waldorf using cabbage, carrots, celery, an apple, and either organic raisins, grapes, or dried cranberries. Originally I made it with raisins – the combination of raisins and apples can’t be beat in flavor. Lately I have been on a dried cranberry kick and am adding them to most of my salads. I just love the taste. After Aldi Supermarket added organic seedless grapes, I tried the sliced red grapes – great flavor and nutritional boost with less sugar than raisins.
I have used red cabbage, green cabbage, Chinese cabbage, and a variety from my local grower that is dark green at the bottom and a reddish-purple on the ends of the leaves. Her cabbages are fresh from the garden patch and have beautiful full leaves like a flower. The cabbages found in stores have had the outer layers stripped away leaving a round ball.
My favorite apple is Gala as it does not spike my sugar like many sweet apples. I dress my salad with mayo and a little celery salt on top, but you can use mayo substitute or your favorite creamy dressing. I use organic or locally grown without chemicals produce. I don’t peel my apple but feel free to peel if you prefer. Nuts can be added for more protein. I have even added leftover cooked chicken as this salad is very adaptable.
Cabbage Waldorf Salad
Use organic when available
- 1/2 head small cabbage chopped or shredded
- 1 small Gala apple cored and cubed
- 2 celery stalks sliced
- 1 carrot sliced or diced
- 1/4 cup raisins, dried cranberries or seeded and sliced red grapes
- 1/8 cup nuts optional
- 3 Tablespoons mayonnaise
- Celery salt optional
- In a large mixing bowl, add cabbage, apple, celery, carrot, raisins (or cranberries or grapes) and nuts.
- Add dressing and toss until all is coated.
- Sprinkle celery salt on top if desired.
- You can garnish with thin apple slices sprinkled with lemon juice.
- Chill 30 minutes.
This salad is best the day it is made as it tends to get soggy overnight. Leftovers can be covered and refrigerated for the next day. By the third day it is too wet and I do not recommend keeping it longer than one day. If you are serving this to guests or taking it to a buffet, I have chopped cabbage, carrots, and celery ahead of time and added the apple and mayo closer to serving.
Hope you enjoy it!