Now, what to make for a side for our St. Patrick’s Day feast?
How about a nice Waldorf Salad, but with a twist? Hint, it’s all about teh cabbage.
•3 cups shredded cabbage
•1 apple, cored and diced
•1/2 cup diced celery
•1/2 cup chopped walnuts
•1/4 cup diced red onion
Whisk the dressing ingredients together in a bowl and set aside.
Toss the salad ingredients together in a large bowl (as Julia Child said; “always start with a bowl larger than you think you need).
Pour the dressing over the salad and toss until nicely combined.
Cover tightly and chill until ready to serve.
Note: candied pecans work a treat in this salad, but, in deference to the Waldorf Salads I grew up with, I usually stick with the more traditional walnuts.
And so now, you have your corned beef and cabbage dinner.
With a twist.