Loosely inspired by the hotel and salad that I love, this reinterpretation of a Waldorf Salad is a crisp, fall, slaw incorporating apples, honey, and pomegranates.
Making acidulated water is a handy trick when you want to keep fruits and vegetables from browning. Water and usually lemon or lime juice are combined to provide an acidic mixture. Vinegar as well as citric acid (even vitamin C tablets) work as well.
The water can be used for apples, celery root, horseradish, potatoes, artichokes, and many other fruits and vegetables prone to browning from exposure to oxygen.
- Prep Time
- 5 - 6Servings
- 1 Granny Smith apple, cut into julienne
- 1 Lady apple, cut into julienne
- 1 medium kohlrabi, peeled and cut into julienne
- 1 small celery root, peeled and cut into julienne
- 2 celery stalks, cut into very thin bias
- 1 lemon, juiced and put into 4 cups water to create acidulated water
- 2 tablespoons of mayonnaise
- 1 tablespoon honey
- 2 teaspoons cider vinegar
- Kosher salt
- Freshly cracked black pepper
- Garnishes: pomegranate arils, flat leaf parsley leaves, celery leaves
1. Place apples, kohlrabi, celery root, and celery into lemon water (acidulated water). (The apples, kohlrabi, celery root and celery may be kept in acidulated water, in refrigerator for up to 1 day before serving.)
2. Whisk mayonnaise, honey, vinegar, salt, and pepper together until smooth. Drain apple mixture and shake off water.
3. Toss apples, kohlrabi, celery root, and celery with vinaigrette. Season with salt and pepper to taste.
4. Garnish with pomegranate arils, parsley leaves, and celery leaves.
5. The finished slaw may be stored, covered, in the refrigerator for up to 6 hours before serving.