When news broke that the schools would close until further notice, and 'Lockdown' was imminent my mind went into overdrive. I had two days to reorganise our house, and make plans. The next few months would be challenging in several ways. The first change I decided upon was to all eat the same lunch together every day. We have always done this with our dinner, so I knew it was the easiest way to cut down on money, food waste and workload. The days of every family member having lunch, suited to their preferences was done.
We are in the third weeks of this new life. When asked by my girls what we are having for lunch, there are tears. Baked potatoes, again! I appease them by suggesting some different toppings: the pesto and a big bag of shedded cheddar (a substitute) need to be used up. And there are pine nuts in the cupboard.
It has been a week since our last grocery delivery. I am keen to use up whatever vegetables we have before they go off. 3/4 head of cabbage, a Granny Smith Apple, and celery.
Not to mention the low fat yogurt. A perfect base for a salad dressing. Waldorf Slaw on the side of my baked potato sounds rather delicious!
Below is a mash up of two different recipes I found online, adapted to what I have available. Feel free to do the same (Apologies in adance for the American measurements; I forgot to convert them when preparing the dressing).
Waldorf Slaw
- Shredded cabbage (any variety, any amount)
- Finely sliced apple pieces (any variety)
- 1 celery stalk, finely sliced
- 1/2 an onion, finely sliced (oprional)
- crushed walnuts
Yogurt Dressing
- 1/2 cup yogurt
- 1/4 cup cider vinegar or white wine vinegar
- 1/4 (olive) oil
- 2 tbsp honey
- 1 tbsp whole grain mustard (Dijon would work well too)
- salt and pepper
In a large bowl, combine all of the salad ingredient.
Place all of the yogurt dressing ingredients together in a clean jam jar. Close the lid tightly and shake until the dressing is well mixed.
Toss the dressing and Salad together and enjoy!
Result
This was never going to be a winner with the kids, but I thought it was great. Unlike with traditional coleslaw, this dressing was light, tangy with a hint of sweetness. I like wardolf salads at the best of times, and making it with cabbage rather than lettuce did not disappoint.