Curried Waldorf Salad

By Martha Rose Shulman

Updated Sept. 23, 2022

Curried Waldorf Salad
Andrew Scrivani for The New York Times
Total Time
10 minutes
Rating
4(281)
Comments
Read comments

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.

Featured in: What to Do With the Rest of That Celery

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:6 servings

    For the Dressing

    • 2tablespoons freshly squeezed lemon juice
    • 2tablespoons mayonnaise
    • ½cup plain low-fat yogurt
    • ¾teaspoon curry powder
    • ½teaspoon ground cumin
    • Salt to taste

    For the Salad

    • 2fuji apples
    • 2teaspoons fresh lemon juice
    • ⅓cup lightly toasted walnut halves
    • 1cup thinly sliced celery, from the heart of the celery
    • ¼cup raisins
    • ¼cup celery leaves or flat-leaf parsley (or 2 tablespoons each), coarsely chopped
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

155 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 5 grams polyunsaturated fat; 18 grams carbohydrates; 3 grams dietary fiber; 14 grams sugars; 3 grams protein; 297 milligrams sodium

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.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

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.

Ratings

4 out of 5
281 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

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.

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.