Waldorf Coleslaw

Barbecued Corned Beef?


Aunt Beezy’s Soda Bread?


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.

•1/3 cup mayonnaise
•1 tbsp sugar
•1 tbsp lemon juice
•1 tsp vinegar
•1/4 tsp Seasoned Salt
•1/4 tsp black pepper
•1/4 tsp Aleppo pepper

•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.

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