Curried Waldorf Salad

By Martha Rose Shulman

Updated September 22, 2022

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
10 minutes
Rating
4(288)
Comments
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Try this version this year instead of the traditional Thanksgiving salad. The original Waldorf salad combined celery, apples, and mayonnaise. Gradually walnuts and raisins were added to the mix. This version is not made with the gloppy mayonnaise we associate with Waldorf salad, but it has the same sweet, savory and crunchy mixture of celery, apples, raisins, and walnuts. Slice the apples and celery thin for a more elegant salad.

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Ingredients

Yield:6 servings

FOR THE DRESSING

  • 2 tablespoons freshly squeezed lemon juice

  • 2 tablespoons mayonnaise

  • ½ cup plain low-fat yogurt

  • ¾ teaspoon curry powder

  • ½ teaspoon ground cumin

  • Salt to taste

FOR THE SALAD

  • 2 fuji apples

  • 2 teaspoons fresh lemon juice

  • ⅓ cup lightly toasted walnut halves

  • 1 cup thinly sliced celery, from the heart of the celery

  • ¼ cup raisins

  • ¼ cup celery leaves or flat-leaf parsley (or 2 tablespoons each), coarsely chopped

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

18 grams carbs; 5 milligrams cholesterol; 154 calories; 2 grams monosaturated fat; 5 grams polyunsaturated fat; 1 gram saturated fat; 9 grams fat; 3 grams fiber; 297 milligrams sodium; 2 grams protein; 13 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Mix together the lemon juice, yogurt, mayonnaise, curry powder, cumin, and salt. Set aside.

  2. Step 2

    Cut the apple into 12 wedges. Cut away the core of each wedge and slice into thin crosswise slices. Toss in a large bowl with 2 teaspoons lemon juice. Add the remaining ingredients and toss together.

  3. Step 3

    Shortly before serving toss the salad with the dressing.

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Ratings

4 out of 5
288 user ratings
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Comments

Lorry Kennedy

Added a bit more mayo, would reduce the yogurt a bit next time. But a great twist on the classic.

Terry N

And I have added leftover turkey or chicken to this!

Nancy King, ABQ, NM, USA

I'm not a big fan of raisins, so I'll use dried cranberries instead. And I usually use lime juice in place of lemon juice in salad dressings.

Ellen M.

I use a spoonful of Major Grey's mango chutney instead of lemon juice. It adds more depth of curry flavor

TGP Italy

This recipe has been a stalwart in our family since we first served it many years ago. We use a Goan curry powder that adds a little bit more heat and complexity. This year, for Boxing Day, we spiffed it up into an appetizer course by topping the Waldorf salad with jumbo Adriatic shrimp (locally caught since we live in Italy) cooked in butter, salted, and peppered. We'd like to think Oscar would have approved.

Kasie

This was lovely. I found the dressing slightly bitter, and added some sugar. Swapped out the walnuts with pecans due to an allergy and was just as wonderful.

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