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Coleslaw Waldorf Salad

Potlucks tend to have a lot of heavy dishes, so this bright, fresh Waldorf salad coleslaw recipe is a welcome addition. I came up with this recipe as a way to serve something crunchy and fruity with a touch of sweetness. Sometimes I add shredded coconut and use toasted pecans instead of walnuts. —Trisha Kruse, Eagle, Idaho
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    18 servings


  • 8 cups shredded cabbage
  • 1 cup vanilla yogurt
  • 1/2 cup mayonnaise
  • 1/4 cup orange juice
  • 2 tablespoons cider vinegar
  • 2 large red apples, chopped
  • 2 cups green grapes, halved
  • 2 celery ribs, thinly sliced
  • 3/4 cup chopped walnuts, toasted
  • 1/2 cup golden raisins
  • 1/2 cup chopped dried apricots


  • Place cabbage in a large bowl. In another bowl, whisk yogurt, mayonnaise, orange juice and vinegar until combined. Pour over cabbage; toss to coat. Stir in remaining ingredients. Refrigerate until serving.
Nutrition Facts
3/4 cup: 139 calories, 8g fat (1g saturated fat), 1mg cholesterol, 55mg sodium, 17g carbohydrate (12g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.

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