Serves 6 to 8
cups white cabbage, cored and shredded
2 Granny Smith apples, cut into
julienne strips, plus apple slices for garnish
2 ribs of celery, sliced
1/2 cups walnuts
1/2 cup mayonnaise
1/4 cup plain
1 teaspoon Dijon-style mustard
2 teaspoons sugar
1/4 teaspoon salt, or to taste
1/4 cup red-wine vinegar
In a very large bowl stir together the cabbage, the apple strips, the
celery, and the walnuts.
In a small bowl whisk together the mayonnaise, the
yogurt, the mustard, the sugar, the oil, the salt, and the vinegar until the
dressing is smooth.
Pour the dressing over the cabbage mixture, and toss
the slaw well. Chill the slaw, covered, for 2 hours.
The slaw may be made 1
day in advance and kept covered and chilled.
Serve the slaw topped with the