I took another trip through my old recipe box and pulled out this unique recipe for Waldorf Salad and veganized it.
In case you’re not familiar with what Waldorf Salad is all about let me provide a quick primer. Waldorf Salad generally consists of apples, celery and walnuts in a mayonnaise dressing. Said to be created somewhere between 1893 and 1896 by Oscar Tschirky at the famed NYC Waldorf Hotel, this salad isn’t your typical green side salad.
I think this vegan version sticks pretty closely to the traditional recipe with my own twists. First of all, I didn’t use celery. I didn’t have any. I think celery would be a welcome addition to this version of Waldorf Salad though, so if you have it on hand, feel free to use some. Instead of walnuts I chose to use roasted cashews because I’m a fan of cashews and they were handier to find in my pantry than the walnuts. My salad also includes unsweetened shredded coconut. I’m not sure why it does, but it works. If you’re not a fan of coconut, omit it and continue on. It’s not the end of the world without it.
Some versions of Waldorf Salad include grapes. I didn’t add grapes but part of me thinks it’s a brilliant addition, especially if you also included celery.
- 4 golden delicious apples, unpeeled, cored and cubed
- ½ cup roasted cashews
- ½ cup unsweetened shredded coconut
- ¼ cup vegan mayonnaise
- ½ tablespoon sugar
- Place apples, cashews and coconut in a bowl.
- Combine vegan mayonnaise and sugar. Pour over apples. Stir to coat.
- Chill for an hour and serve.