Waldorf Salad (celery, apple & walnut salad)

Waldorf salad tweaked to make it low-carb and GD-friendly. This crunchy fresh salad is packed with white cabbage, celery, green apple and walnuts all coated in a creamy mayonnaise dressing
Waldorf Salad celery apple and walnut salad

Waldorf Salad is a favourite of mine, but traditionally it contains either grapes or dried fruits which are something I call ‘sugar bullets!’ due to the amount of natural sugar found in them. Therefore, I decided I needed to create a GD-friendly Waldorf Salad which I could enjoy without spiking my blood sugar levels.

Tweaked with white cabbage, crunchy celery, crisp Granny Smith green apple and walnuts in a creamy mayonnaise dressing, it’s the perfect sweet crisp summery salad. Typically a starter or side dish, but I could happily just eat a bog bowl of this on its own!

Waldorf Salad celery apple and walnut salad

Waldorf Salad (celery apple and walnut salad)

Waldorf salad tweaked to make it low-carb and GD-friendly. This crunchy fresh salad is packed with white cabbage, celery, green apple and walnuts all coated in a creamy mayonnaise dressing
Prep Time: 10 minutes
Total Time: 10 minutes
Course: Side Dishes
Cuisine: American
Diet: Diabetic, Gluten Free, Vegan, Vegetarian
Keyword: coleslaw, salad
Free or Membership Recipe: Free Recipe
Nut Free Recipe: Contains Nuts
Free from: coconut, dairy, eggs, gluten
Servings: 8 servings
Calories: 219kcal
Author: Jo Paterson

Ingredients

  • ½ medium white cabbage thinly sliced or grated
  • 2 whole Granny Smith apples cored and chopped (skin-on)
  • 4 large celery sticks chopped
  • 100 grams walnuts
  • ½ medium lemon juice only
  • 125 grams mayonnaise (or vegan mayonnaise)
  • 1 tsp Dijon mustard
  • 2 tsp apple cider vinegar (or white wine vinegar)
  • 1 tbsp extra virgin olive oil
  • ½ tsp ground black pepper
  • 1 good pinch salt

Instructions

  • Core the apples and chop into bitesize pieces. Cover with the lemon juice and toss to coat (this helps to prevent the apple from browning)
  • Finely slice or grate the cabbage and place in another bowl
  • Add the mayonnaise, Dijon mustard, apple cider vinegar and olive oil into a bowl or jug and whisk to combine. Season to your liking (I find lots of black pepper works well)
  • Pour the mayonnaise dressing over cabbage and toss to evenly coat. You can add the apple to coat at the same time too if you like, however, I prefer to add mine on top, more like a garnish. Top with plenty of walnut pieces to finish

Notes

Using Grany Smith apple helps to keep the carbs slightly lower and the sharp crisp taste of Granny Smith apples lends itself particularly well to this recipe. If using sweeter red apples such as Pink Lady, the carb content will be higher and the recipe is less well-paired.
Leaving the skin on the apple pieces increases the fibre content which helps to slow the digestion of the apple and in turn helps to reduce the postprandial spike in blood glucose levels.

Nutrition

Calories: 219kcal | Carbohydrates: 5g | Protein: 3g | Fat: 22g | of which saturates: 3g | Fibre: 2g | of which sugars: 3g

Nutritional info. is based per serving unless stated otherwise and is only a guide. The nutritional content will vary depending on the exact ingredients used

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