Creamy Waldorf Salad


I found this recipe in the magazine Sage (I made a few minor changes) and want to share it with you as it is refreshing, sweet and satisfying. Use all organic ingredients whenever possible.

Serves 6


  • ½ cup plain Greek yogurt or plain coconut yogurt (for dairy-free & vegan)
  • 1 Tbsp mayonnaise (use vegan if desired)
  • 1 Tbsp lemon juice (fresh squeezed is best)
  • 1 Tbsp extra-virgin olive oil
  • 1 Tbsp honey or maple syrup
  • ½ tsp sea salt


  • 1 bulb fennel, cored and cut into thin strips
  • 1-2 cups thinly sliced cabbage (red cabbage brings it to life visually :)
  • 1-2 apples, cored and cut into thin strips
  • 2 stalks celery, diced
  • 1 cup toasted walnuts or pecans, roughly chopped, divided
  • ½ cup dried currants or cranberries

Whisk all dressing ingredients together in a measuring cup or bowl. Toss all slaw ingredients together in a large serving bowl, reserving half the nuts for garnish. Add prepared dressing mixing well to combine. Enjoy! This is a great salad the next day, and I like it for breakfast.