Waldorf Slaw with Goat Cheese and Honey

I did a terrible job last week creating blog posts – that is, sorry I didn’t share any food ideas last week. The good news is, I was busy trying new recipes and have several to share with you this week.

waldorf slaw

I was so happy to discover this salad recipe because a) it’s super easy to prepare and b) it reminds me of my friend Poppy, who made the best salads but moved away last year. She always included something sweet and something crunchy… In this case, we have cranberries and apples, along with celery and pecans.

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I don’t eat cold salads during the winter, but it’s more like spring here in Phoenix. I’m talkin’ high 70’s and 80’s. If it’s still freezing where you live, wait to make this for when you need something cool to eat.

Simply chop up some napa cabbage, some apples and celery, and mix it up with the rest of the goodies. Goat cheese adds flavor and creaminess – but also makes the bowl look smudged. That’s alright, though.

waldorf slaw3

“Straight at your dome, homes, I wanna see cabbage” -The Notorious B.I.G.

We ate this salad as a post-workout meal, which was AWESOME and also saved some to eat as work lunches the next day. So bomb.

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Waldorf Slaw with Goat Cheese and Honey
adapted from “Cook Without a Book: Meatless Meals” by Pam Anderson

Ingredients:

4 cups shredded napa cabbage (about 1/2 medium head)
1 crisp apple, thinly sliced
2 large celery ribs, diced
1/2 cup dried cranberries
1/2 cup pecans
2 ounces goat cheese
1/4 cup extra-virgin olive oil
salt and pepper to taste
4 teaspoons rice vinegar
4 teaspoons honey

Method:

Combine the cabbage, apples, celery, cranberries, pecans and goat cheese in a large bowl. Drizzle with olive oil and sprinkle with desired amount of salt and pepper. Toss to coat. Add the vinegar and honey and toss well to coat again. Serve!

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