This healthy Waldorf salad is a vegan take on the classic Waldorf salad. Deliciously creamy apple cider vinegar dressing is used instead of mayonnaise for a lighter and fresher version.
Ingredients
For the dressing:
  • 1 cup cashews, soaked overnight
  • 2 tablespoons North Coast Raw Unfiltered Apple Cider Vinegar
  • 2 teaspoons Dijon mustard
  • 1 tablespoon agave syrup
  • 1½ tablespoons nutritional yeast
  • about â…“ cup water
  • sea salt and freshly ground black pepper, to taste
For the Waldorf salad:
  • 8 oz red seedless grapes, about 1½ cups
  • 3-4 crisp apples
  • ¾ cup or 95 g toasted walnuts, chopped
  • 3 tablespoons fresh parsley, chopped
  • 5-8 leaves fresh butter lettuce
Instructions
Make the dressing:
  1. Start by making the dressing. Place soaked cashews, apple cider vinegar, mustard, agave syrup, nutritional yeast into a high speed blender and pulse until smooth gradually adding water until the dressing looks as thick as mayonnaise. Season with salt and fresh ground pepper to taste.
Prepare the salad:
  1. Slice grapes in halves. Core and chop apples. Combine grapes, apples, toasted walnuts and chopped parsley with the dressing and stir well. Serve the Waldorf salad on a bed of fresh lettuce. Enjoy!
Notes

Instead of serving the salad on a bed of lettuce, you can chop the lettuce leaves and toss them in the salad.

If you don’t plan to serve the salad immediately after you’ve made it, store it separately from the walnuts and the dressing in the fridge for up to 3 days. Combine directly before serving.

The excessive dressing can be used for as a dip or spread for sandwiches and wraps.

Healthy Waldorf Salad Recipe
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Waldorf Salad

Course: Starters and Sides