Waldorf Slaw

Name: Waldorf Slaw
Prep time: 20 min
Cook time: 30 min
Yield: 8-12 servings
Cuisine: Vegetables
Ingredients: For the slaw:; 1 medium Head Napa cabbage; 1/2 Lemon; 2 Granny Smith apples; 1 C Chopped walnuts; 1 C Thinly sliced celery; For the dressing:; 3/4 C Good quality mayonnaise; 1 T sugar; 1 T Poppy seeds; 2 T Lemon juice (from the other ½ lemon); 1/4 t Salt; 1 or 2 pinches Cayenne

Makes: 8 - 12 servings
Prep Time: 10 - 20 minutes
Cook Time: 10 - 30 minutes

Ingredients:

For the slaw:

1 medium Head Napa cabbage
1/2 Lemon
2 Granny Smith apples
1 C Chopped walnuts
1 C Thinly sliced celery

For the dressing:

3/4 C Good quality mayonnaise
1 T sugar
1 T Poppy seeds
2 T Lemon juice (from the other ½ lemon)
1/4 t Salt
1 or 2 pinches Cayenne

Directions:

Make an hour or so ahead of serving and refrigerate covered so the flavors have a chance to come together. Also, it keeps well until the next day for a leftover snack.

Leaving the core intact, lay the cabbage on its side and cut lengthwise into quarters; thinly shred by slicing across the cabbage until you get to the thicker core pieces.
Place the cabbage shreds in a large bowl.
Fill a medium bowl halfway with water and squeeze in the juice from half of the lemon.
Dice the apple and put the pieces in the water with the lemon juice.
The acid in the lemon will keep the apple from browning.
Leave them soaking until you are ready to assemble the slaw.
Light your grill's side burner.
Toast the walnuts in a small non-stick pan over medium heat just until fragrant; about 1 to 3 minutes.
Stir frequently so the walnuts don't burn.
Remove from the heat and cool.
Stir together the dressing ingredients and assemble the slaw.
Drain the apples and pat with paper towels so they are not wet going into the slaw.
To the bowl of cabbage, add the apples, toasted walnuts and sliced celery.
Spoon in the dressing and toss to combine.
Cover and refrigerate for an hour before serving.