Waldorf Salad


A variation on the original Waldorf salad.


In a hurry? Use the packaged coleslaw mixtures available in the produce sections of supermarkets.

The original salad developed at the Waldorf Astoria Hotel in New York City contained only apples, celery and mayonnaise. Chopped walnuts later became an integral part of the recipe-and here we add cabbage and raisins. Oh, well, recipes are always evolving!

Makes 4 servings
Cooking time: Prep: 15 minutes; Refrigerate: 30 minutes or longer


  • 2 cups  coarsely shredded cabbage (see Tip)  500 mL
  • ½ cup  sliced celery  125 mL
  • 2 tbsp  each finely chopped raisins and walnuts 25 mL
  • ¼ cup  low-fat plain yogurt  50 mL
  • 2 tbsp  light mayonnaise  25 mL
  • ½ tsp  fresh lemon juice  2 mL
  • 2 cups  chopped apples (2 medium)  500 mL
  • Salt and freshly ground pepper


  1. In bowl, combine cabbage, celery, raisins and walnuts.
  2. In small bowl, whisk together yogurt, mayonnaise and lemon juice; stir into cabbage mixture. Season with salt and pepper to taste.
  3. Cover and refrigerate for at least 30 minutes so flavours develop. Stir in apples just before serving.

Nutritional Information

Per Serving
Total Fat5 g
Saturated Fat0 g
Sodium74 mg
Carbohydrates20 g
Fiber3 g
Protein2 g


Canada’s Choice per Serving (1¼ cups or 300 mL): 1 Carbohydrates, 1 Fat

4 Servings, 5 cups (1.25 L)

Recipe reprinted with permission from Canada’s 250 Essential Diabetes Recipes, Sharon Zeiler, Robert Rose Inc., 2011, http://www.robertrose.ca.