Sort-of-Waldorf from Plenty More (page 17) by Yotam Ottolenghi

  • shallots
  • red cabbage
  • celery
  • soured cream
  • dill
  • cobnuts
  • maple syrup
  • red onions
  • apple cider vinegar
  • apples
  • sunflower oil
  • egg yolks

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This recipe is on p.5 in the US edition. Can substitute cobnuts for hazelnuts.

  • chezmaryb on January 27, 2021

    Liked but didn't love. Onion was too strong for my taste. An interesting combination.

  • lou_weez on January 24, 2021

    Delicious!!! I used crème fraiche instead of sour cream. I also used shop bought egg mayonnaise (160g) and mixed in the shallot, mustard & vinegar.

  • Niemie on March 24, 2017

    I replaced the sour cream with yogurt and had great success.

  • macfadden on July 12, 2016

    Good stuff. Turned out I had less sour cream than I thought I did, but the recipe worked fine with only 1/3 cup.

  • mondraussie on February 07, 2016

    Without a doubt the best coleslaw I've ever eaten!

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