Waldorf Salad with Cheese

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Adapted from the World Encylopedia of Cheese by Juliet Harbutt

Waldorf Salad with Cheese


3 celery stalks, thinly sliced

1 small onion, thinly sliced

1 carrot, coarsely grated

14 ounces green cabbage

1 tart apple

1/2 teaspoon caraway seeds

1/2 cup chopped walnuts

7 ounces of cheddar or other hard cheese, cut into small cubes

For The Dressing:

3 tablespoons of olive oil

2 tablespoons sunflower oil

3 tablespoons of Dehydr8 Vinegar

Generous pinch of sugar

generous pinch of dry mustard

generous pinch of dried tarragon

salt and black ground pepper

1 Put the celery, onion, and carrot in a bowl.  Cut the cabbage in quarters, remove and discard the core, then shred each piece finely.  Add the cabbage to the bowl.  Grate the apple coarsely and add it to the bowl along with the caraway seeds and walnuts.  Toss well.

2 Mix the dressing ingredients in a bowl and season well with salt and pepper.  Stir the dressing into the vegetable mixture, cover and set aside for at least 1 hour, preferably overnight, to let the flavours blend.  Mix in the cubes of cheese, then spoon into a dish and serve immediately.

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