Mopick - Posted - 03/16/2011:  08:48:43

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Last week I posted for coleslaw recipes. I found this one. This takes coleslaw to a higher level.



Wonderful Waldorf Coleslaw

My favorite slaw draws inspiration from the famous Waldorf salad. The original Waldorf salad was invented in 1896 by Oscar Tschirky, the dining room manager at the renowned Waldorf-Astoria Hotel in New York City. Known as "Oscar of the Waldorf", Tschirky also is credited with inventing Veal Oscar, veal cutlets with crabmeat, asparagus, and bearnaise sauce. At the time the glamorous hotel was located on 5th Avenue, but it was torn down to make room for the Empire State Building in 1929. The Waldorf is now on Park Ave.

This riff on the classic Waldorf salad uses cabbage rather than lettuce, but like the original, it has apples, walnuts, and it is crisp, delicate, crunchy, sweet and sour, and downright addictive.

Recipe

Yield. About 12 servings
Preparation time. 30 minutes
Let it sit. Let it chill in the fridge for at least an hour if possible.

Ingredients for the dressing
1/3 cup white sugar
3/4 cup natural (unseasoned) rice wine vinegar *
1/4 cup vegetable or corn oil
1 teaspoon celery seed
1/2 teaspoon salt
1 teaspoon freshly crushed black pepper

1 crunchy apple

Ingredients for the slaw
1 pound green cabbage (about half a head)
3 large carrots, peeled
6 scallions, finely chopped
1 red bell pepper, chopped small
1/2 cup celery, chopped small (about 2 medium stalks with leaves removed)
1 large green jalapeño

3/4 cup walnuts (in a pinch you can substitute pecans)
1/2 cup dried cranberries or raisins

* Note. Rice wine vinegar is not hard to find. Most groceries carry it. Some are seasoned and some are not. Get the unseasoned if possible, but the seasoned will do.

Do this

Whisk together all the dressing ingredients except the apple in a large bowl. It may seem odd, but I have included the apple in the dressing because it will not brown when coated with the dressing. Now core and chop the apple into chunks about 1/4 inch. Leave the skin on. Add to the dressing and mix.

Slice the jalapeño in half and remove the seeds. If you wish, you can also remove the white ribs, where most of the heat hides. Slice into thin slivers and then chop into tiny bits so nobody gets a big chunk of heat. Add to the dressing. Wash your hands thoroughly after handling hot peppers or better still, wear gloves or use a paper towel when doing the cutting. If you do not wear gloves, be sure not to rub your eyes, or touch any other moist parts of your body, or any one else's.

Chop or shred the cabbage and add to the bowl. Add the rest of the salad ingredients except the nuts and cranberries. Hold them aside. We don't want them getting soggy. Toss thoroughly.

Taste and adjust the salt, pepper, vinegar, and anything else you wish to suit your taste. Chill for one hour to extract the flavors from the celery seeds and vegetables and to allow them to marry.

Warm the walnuts in a dry frying pan over a medium heat for five minutes, until the meat starts to brown slightly. This brings the oils to the surface. Add them and the cranberries to the salad just before serving. Sing "Take me back to Manhattan."

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Edited by - Mopick on 03/16/2011 09:02:28

pandjlocke - Posted - 03/16/2011:  09:08:44

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That's a must try. I love Waldorf salad.

Brian T - Posted - 03/16/2011:  09:11:49

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Thanks. I'll do the pecans. By the time walnuts make the trek this far north, they're
usually rancid and bitter.

raybob - Posted - 03/16/2011:  09:12:21

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That looks really good, Randy. (Something to try when the weather here is a little warmer.) Thanks.

BConk - Posted - 03/16/2011:  09:46:22

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quote:

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Originally posted by Brian T

Thanks. I'll do the pecans. By the time walnuts make the trek this far north, they're
usually rancid and bitter.

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I didn't know walnuts migrated that far north - but if I had no arms or legs and had to roll all that distance I'd be bitter too.

I also never thought I'd see the words "wonderful" and "cole slaw" combined

pandjlocke - Posted - 03/16/2011:  10:05:49

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Ever wonder who Cole was?

Mopick - Posted - 03/16/2011:  10:08:43

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quote:

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Originally posted by raybob

That looks really good, Randy. (Something to try when the weather here is a little warmer.) Thanks.

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That does sound like Summertime doesn't it?

BConk - Posted - 03/16/2011:  10:10:15

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quote:

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Originally posted by pandjlocke

Ever wonder who Cole was?

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And does "slawing" hurt?

pandjlocke - Posted - 03/16/2011:  10:21:30

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And why is it sauerkraut and not sauerslaw?

It just occurred to me. Maybe it's Cole's law.

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Edited by - pandjlocke on 03/16/2011 10:23:10

Mopick - Posted - 03/16/2011:  10:32:22

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The term "coleslaw" arose in the 20th century as an Anglicisation of the Dutch term "koolsla", a shortening of "koolsalade", which means "cabbage salad".


Source: Wikipedia

Mopick - Posted - 03/16/2011:  14:15:49

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quote:

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Originally posted by pandjlocke

That's a must try. I love Waldorf salad.

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Paddy, I thought you might enjoy this or some variation. Your recipes are always employ out-of-the-box thinking and by that I don't mean it came out of a box. I started cooked sweat potatoes the way you do and they are always a big hit with the butter and cinnamon.

Randy

pandjlocke - Posted - 03/16/2011:  14:19:56

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quote:

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Originally posted by Mopick

quote:

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Originally posted by pandjlocke

That's a must try. I love Waldorf salad.

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Paddy, I thought you might enjoy this or some variation. Your recipes are always employ out-of-the-box thinking and by that I don't mean it came out of a box. I started cooked sweat potatoes the way you do and they are always a big hit with the butter and cinnamon.

Randy

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I will be trying that very, very soon. Doing my St. Patrick's Day feast tonight. It's a day early but I have the day off to cook. Got the kids and grandkids coming over. Should be fun. Before the weekend is finished, I will have that Waldorf slaw!

BConk - Posted - 03/16/2011:  14:58:23

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quote:

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Originally posted by Mopick

The term "coleslaw" arose in the 20th century as an Anglicisation of the Dutch term "koolsla", a shortening of "koolsalade", which means "cabbage salad".


Source: Wikipedia

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Kool!

Brian T - Posted - 03/16/2011:  16:04:53

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BConk: That's a fact. It takes walnuts so long to get up here with no arms nor legs, they really are bitter about it.
But it could be the bitter cold. Or they watched Statler & Waldorf too many times on the Muppet Show.
Walnuts make really good driveway grit.

brokenstrings - Posted - 03/16/2011:  16:47:06

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Seems to me it's only black walnut that tends to get rancid and bitter, not Carpathian walnut.

Brian T - Posted - 03/16/2011:  19:43:28

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The last time (and the first time) that I ever ate a good walnut (Juglans regia, to be precise), was to climb up into the tree with a 26oz bottle of Vic Bitter in Melbourne, Australia in 1971. Must have spoiled me although I had a dreadful skull-cramp that day.