Waldorf Coleslaw

Made with excellent Ontario grown storage crops - cabbage, celeriac and apples - a great sustainable addition to any main course! This is a big salad, leftovers will make a nice healthy lunch.

¼ - ½ head cabbage 1 pound celeriac
3 apples, McIntosh will work well 3 Tbsp finely chopped shallot
¾ cup walnuts 2 Tbsp apple cider vinegar
1 Tbsp lemon juice 2 tsp Dijon mustard
5 Tbsp olive oil 2 Tbsp sour cream
Salt and pepper

To make the dressing, mix the shallot, mustard, lemon juice and apple cider vinegar and allow it to stand for about 15 minutes. Slowly whisk in the olive oil a tablespoon at a time, then add the sour cream or yogurt. Stir to combine, season with salt and pepper.

Shred the cabbage, julienne (chop into fine matchsticks) the apples and shred the celeriac. (Using a food processor for the cabbage and the celeriac will help save time and achieve a nice even size consistency, the apples should be hand cut, though as they tend to ‘liquify’ in the food pro.) Combine the cut veg in a large bowl. Dress and set aside in the fridge for about 30 minutes before serving. Sprinkle with walnuts and season with black pepper when serving.

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