WALDORF COLESLAW

2 2-l/2 lb. white cabbage, cored and chopped (about l2 cups)
4 Granny Smith apples, cut into julienne strips, plus apple slices
for garnish
4 ribs of celery, sliced thin diagonally
l-l/2 cups walnuts
l/2 cups mayonnaise
l/2 cup olain yogurt
l tbsps. Dijon mustard
3 tbsps. sugar
l/4 cup vegetable oil
3/4 tsp. salt
l/4 cup red wine vinegar
In a very large bowl stir together the cabbage, apple strips, celery
and the walnuts. In a small bowl whish together the mayonnaise,
yogurt, mustard, sugar, oil, salt and the vinegar until the dressing
is smooth, pour the dressing over the cabbage mixture and toss the
slaw well. Chill the slaw, cove5red, for 2 hours. (The slaw may be
made l day in advance and kep covered and chilled) Serve the slaw
with the apple slices.
Serves l0 to l2. Gourmet Magazine June l992