This twist on a traditional Waldorf Salad recipe uses shredded green apples and thin-sliced celery balanced by coleslaw.

Slaw:

• 4 Cups shredded Granny Smith green apples (about 3 large apples)
• 4 stalks celery thinly sliced, or chopped small to blend with the texture of the shreds
• 4-5 cups cole slaw shreds (I like the tri-color or American blend)
• 1-1/2 Cups raw cashews

Dressing:

• 1/4 Cup light mayonnaise
• 1/2 teaspoon salt
• 4 dashes (about 1/4 teaspoon) original Tabasco sauce
• 2 Tablespoons freshly squeezed lemon juice

Mix up the dressing and set aside to allow the flavors to blend.

Preheat the oven to toast the nuts: 350 °F.

Prepare the apples, celery and toss together with cole slaw mix in a large bowl. Add the dressing and toss well to combine.

Toast the nuts for 10 minutes, shaking the pan once after 5 minutes. Coarsely chop the nuts. They should reduce to 1 Cup of chopped pieces. Add the warm nuts to the salad and lightly toss just prior to serving.

Serves: 8