Recipe - Waldorf Coleslaw

A; (2 1/2pound) white
; cabbage, cored and
; chopped (about 12
; cups)
4 Granny Smith apples; cut
into julienne
; strips, plus apple
; slices for garnish
4 Ribs celery; cut or sliced up thin
; diagonally
1 One half cup Walnuts
One half cup Mayonnaise
One half cup Plain yogurt
1 tablespoon Dijonstyle mustard
3 tablespoon Sugar
One fourth cup Vegetable oil
Three fourths teaspoon Salt; or to taste
One fourth cup Redwine vinegar

In a very large bowl stir together the cabbage, the apple strips, the
celery, and the walnuts. In a small bowl whisk together the mayonnaise, the
yogurt, the mustard, the sugar, the oil, the salt, and the vinegar until
the dressing is smooth, pour the dressing over the cabbage mixture, and
toss the slaw well. Chill the slaw, covered, for 2 hours. The slaw may be
made 1 day in advance and kept covered and chilled. Serve the slaw topped
with the apples slices.

Serves 10 to 12.

Gourmet June 1992

Converted by MC_Buster.

Converted by MM_Buster v2.0l.