Waldorf Salad Recipe – Dassana’s Veg Recipes

Waldorf Salad is a classic cold salad prepared with apples, grapes, celery, walnuts, and a creamy mayonnaise dressing. It originated in the United States and is known for its balance of crunch, sweetness, and richness. Traditionally served chilled on lettuce leaves, it is enjoyed as a starter, side dish, or light meal. In this recipe, I use eggless or vegan mayonnaise, making it suitable for vegetarian and plant-based diets.

About Waldorf Salad Recipe

Waldorf Salad was created in the late 1800s at the Waldorf Astoria Hotel in New York City. The original recipe was simple and made with apples, celery, and mayonnaise.

Over time, grapes and walnuts were added, and this version came to be known as the classic Waldorf salad.

This is a traditional Waldorf salad recipe, not a modern dressed-up version. The core ingredients remain apples, celery, grapes, and walnuts, just as the salad was originally meant to be.

Apples are the main element here, so use ones that are fresh, juicy, and naturally sweet. Tart apples can be used, but they will shift the flavor balance and may need a touch more sugar in the dressing.

Celery adds a crisp bite and a mild savory note that cuts through the creaminess. It is an essential ingredient which gives the salad its classic texture and contrast.

Grapes bring juiciness and a gentle sweetness. I prefer halving them so they distribute evenly and blend well with the dressing in every bite.

Walnuts add richness and a light bitterness that balances the fruit. Always use raw, unsalted walnuts so they do not overpower the salad. You can lightly toast them in a pan if you prefer.

The dressing is simple and creamy, made with eggless or vegan mayonnaise. I have used my homemade plant-based Eggless Mayonnaise for this recipe.

A little lemon juice balances the richness in the salad, while sugar is added lightly just to round off the flavors.

This salad benefits from resting time. Chilling it for a while helps the flavors come together, and it is best served on fresh lettuce leaves for added freshness and presentation.

More Creamy Salads To Try

How to Make Waldorf Salad

1. Start by preparing the fruits and nuts.

• Rinse, peel, and chop 350 grams apples (2 medium apples) into small cubes.
• Rinse 1½ cups seedless grapes (green or black) and halve them if you like even distribution in the salad.
• Rinse and finely chop ¾ cup celery.
• Chop ½ cup walnuts and keep aside.

In a small bowl, add ½ cup eggless or vegan mayonnaise.

2. Add 2 teaspoons lemon juice, ⅛ to ¼ teaspoon salt, ½ teaspoon sugar, and ¼ teaspoon ground black pepper.

Tip: Since mayonnaise already has some sweetness, saltiness, and tang, adjust the lemon juice, salt, and sugar slightly depending on whether you are using homemade or store-bought mayo.

3. Whisk well until the dressing looks smooth and creamy with no lumps.

4. Add the chopped grapes and celery to the prepared dressing.

5. Next add the chopped apples and walnuts.

6. Toss gently so everything gets coated evenly without breaking the fruits.

7. You can serve the salad immediately or refrigerate it for about an hour for better flavor.

While serving, line a bowl or platter with fresh iceberg lettuce leaves.

Traditionally, Waldorf salad is served on a bed of lettuce leaves. Rinse the lettuce thoroughly and dry it very well before using.

You can pat the leaves dry with paper napkins or use a salad spinner. The lettuce should be completely dry, as any moisture will dilute the dressing and affect the taste and texture of the salad.

8. Spoon the salad over the lettuce.

9. Optionally you can garnish the Waldorf salad with finely chopped parsley and serve.

Serving Suggestions & Storage

Serve Waldorf salad chilled as a starter, light lunch, or side dish. It pairs well with light soups like Clear Soup, Mushroom Soup, Lentil Soup, Tomato Soup, or Sweet Corn Soup.

You can also serve it with Vegetable Sandwich, Cheese Sandwich, Avocado Sandwich or Garlic Bread.

For a more filling plate, add simple sides such as Sautéed Mushrooms, Roasted Brussels Sprouts, Sautéed Broccoli, Roasted Potatoes or Baked Potato.

If storing, keep the salad covered in the refrigerator for up to 24 hours. Do not freeze. Add lettuce only at the time of serving.

Dassana’s Recipe Tips

• Apple selection matters: Apples are the backbone of a Waldorf salad, so use ones that are crisp, juicy, and sweet. Varieties like Fuji, Gala, Honeycrisp, Pink Lady, or fresh Shimla apples work well. Tart apples such as Granny Smith can be used, but you may need to slightly increase the sugar. Avoid soft or mealy apples, as they absorb the dressing and make the salad taste flat.
• Balance the dressing: Start with less salt and sugar and adjust after mixing. The saltiness of mayonnaise varies by brand, so you may need very little salt or can skip it entirely. Apples and grapes vary in sweetness, so final seasoning should depend on the fruit rather than fixed measures.
• Do not overdress: The salad should be lightly coated and creamy, not heavy. Too much mayonnaise masks the fresh flavors of the fruits and nuts.
• Chill before serving: Resting the salad in the refrigerator helps the flavors blend and improves texture. The apples stay crisp, and the dressing tastes more rounded.
• Nut choice: Use only raw, unsalted walnuts or pecans. Salted or roasted nuts overpower the salad and disturb the balance of sweet, creamy, and fresh elements.

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