If it's been a while, or you've never tried this classic salad, maybe it's time to revisit an old friend. I wanted to see if I could add a new face to this time tested classic. After several attempts, I present for your consideration, Thai Waldorf Salad. For a picture of the finished product and other great recipes
When I recently turned the page to an article about Waldorf Salad in one of my favorite cooking magazines I realized it had been years since I made this wonderfully satisfying salad. I tribute to "fewer ingredients are better". Almost Italian in orientation, in that usually less is more. When a few ingredients are used each one must be perfectly fresh and carry it's own weight.
According to Wikipedia the Waldorf salad was first created between 1893 and 1896 at the Waldorf Hotel in New York City. Oscar Tschirky, who was the Waldorf's maître d'hôtel and developed or inspired many of its signature dishes, is widely credited with creating the recipe at a charity event for Mrs. William Vanderbilt. Originally, the salad was apples and celery dressing with simply with only mayonnaise.
I recently entered my new version in a cooking contest sponsored by Marzetti Salad Dressings. East meets West in this updated version of the original classic.
Let's get started...
Thai Waldorf Salad
Serves 4-6
1 cup Marzetti Asian Ginger Dressing
1 tablespoon creamy peanut butter
1 teaspoon curry powder
4 cups shredded Napa cabbage
¾ cup golden raisins
¼ cup water
3 Granny Smith Apples, cored and cut into ½ inch pieces
3 Gala apples, cored and cut into ½ inch pieces
3 celery ribs, chopped fine
¾ cup dry roasted peanuts
To plump raisins combine raisins and water, cover with plastic wrap and microwave until water begins to boil, about 1 minute. Let stand for 5 minutes, drain water.
Put dressing, peanut butter and curry powder in a screw top jar and shake to thoroughly combine. Add apples, celery, raisins and peanuts in a bowl pour dressing over and toss until well coated.
To serve put ¾-1 cup shredded Napa cabbage on plate and arrange salad on top. Salad can be stored in an airtight container in the refrigerator for 2 days.
I hope you enjoy making this newer version of the old standby as much as I did creating it. Of course you can adjust the peanut butter and curry to find the balance that works best for you.
Remember...homemade just tastes better.
Buon Apetito!
When I recently turned the page to an article about Waldorf Salad in one of my favorite cooking magazines I realized it had been years since I made this wonderfully satisfying salad. I tribute to "fewer ingredients are better". Almost Italian in orientation, in that usually less is more. When a few ingredients are used each one must be perfectly fresh and carry it's own weight.
According to Wikipedia the Waldorf salad was first created between 1893 and 1896 at the Waldorf Hotel in New York City. Oscar Tschirky, who was the Waldorf's maître d'hôtel and developed or inspired many of its signature dishes, is widely credited with creating the recipe at a charity event for Mrs. William Vanderbilt. Originally, the salad was apples and celery dressing with simply with only mayonnaise.
I recently entered my new version in a cooking contest sponsored by Marzetti Salad Dressings. East meets West in this updated version of the original classic.
Let's get started...
Thai Waldorf Salad
Serves 4-6
1 cup Marzetti Asian Ginger Dressing
1 tablespoon creamy peanut butter
1 teaspoon curry powder
4 cups shredded Napa cabbage
¾ cup golden raisins
¼ cup water
3 Granny Smith Apples, cored and cut into ½ inch pieces
3 Gala apples, cored and cut into ½ inch pieces
3 celery ribs, chopped fine
¾ cup dry roasted peanuts
To plump raisins combine raisins and water, cover with plastic wrap and microwave until water begins to boil, about 1 minute. Let stand for 5 minutes, drain water.
Put dressing, peanut butter and curry powder in a screw top jar and shake to thoroughly combine. Add apples, celery, raisins and peanuts in a bowl pour dressing over and toss until well coated.
To serve put ¾-1 cup shredded Napa cabbage on plate and arrange salad on top. Salad can be stored in an airtight container in the refrigerator for 2 days.
I hope you enjoy making this newer version of the old standby as much as I did creating it. Of course you can adjust the peanut butter and curry to find the balance that works best for you.
Remember...homemade just tastes better.
Buon Apetito!
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