The waldorf salad is a fall classic and I welcomed this vegan option with open arms! Walnuts add such a nice crispy touch to every salad and I actually poured more of them than what I recommend in this recipe (you would probably not like it .-) ). Heading towards winter, we’ll have less and less options for great salads and I wanted to make sure I finish the salad season on a good impression. Without further ado, let’s get into the recipe!
Serving: 4 people
Timing: 30 minutes
– 2 cups shredded cabbage
– 1 cup grated carrots
– 3 celery sticks
– 1 apple (look for a juicy and crispy variety)
– ½ cup chopped walnuts
– olive oil
– salt and pepper
Start by picking up your prettiest salad bowl ever.
Peel the celery sticks, wash them and slice them in 0.5cm chunks.
Wash the apple, peel it or not (I decided to keep the skin because I know it’s usually loaded with vitamins) and chop it into small cubes.
Pour all the ingredients into the salad bowl and mix until well blended. Set a few walnuts, apple and celery chunks aside for the topping.
Season with olive oil, salt and pepper.