Waldorf Salad for Four

By the Gracious Vegan

My mom made Waldorf salad for us quite often. I grew up in California outside of LA and had no idea that there was a Waldorf-Astoria Hotel. I wouldn’t get to New York City until I was 23. “Waldorf” just sounded like an exotic name to us. Created at the Waldorf Hotel in 1896, this is still a great salad. Some people serve it on a lettuce leaf or bed of lettuce; I don’t like adding that texture to this crunchy salad, but to each their own.

See ideas for Waldorf variations below recipe.

Makes 4 servings

Toss the following ingredients together and serve.

• 4 celery stalks, sliced or diced

• 2 apples, unpeeled and diced (I like sweet, crispy apples for this salad) *

• 1/3 cup chopped walnuts

• 1/3 cup raisins (or halved grapes)

• 1/4 cup plus 1 Tablespoon vegan mayonnaise (try my delicious Tofu-Cashew Mayonnaise, No Oil)

Note that this salad does not freeze well.

Variations on Waldorf Salad

• Use dried cranberries and/or chopped dates instead of raisins or grapes

• Use diced jicama instead of celery

• Add 2 teaspoons lemon juice and 1 Tablespoon maple syrup to the mayonnaise for deeper flavors

• Use plant-based yogurt instead of mayonnaise

• Add zest of an orange or lemon

• Use sliced or chopped pears (in addition to or instead of apples)

• Use toasted cashews, pistachios, pecans, pine nuts, or sliced/silvered almonds instead of walnuts

• Add a few pineapple chunks

• Add some shredded cabbage (Savoy is particularly nice)

* Other great uses for less-than-crispy apples include Apple-Cinnamon Steel-Cut Oats (Instant Pot), Breakfast Quinoa Bowl with Apples and Sweet Almond Butter Sauce, Apple Crisp with Date and Oat Crisp Topping, Apple and Carrot Spirals in an Easy Slaw, Instant Pot Pear Compote, applesauce, and apple butter.

Timing: Under 30 minutes

Gluten-free