Waldorf Variations A great way of using up leftovers, especially after Christmas when turkey and ham
are often in abundance. The Waldorf salad was an invention of Oscar Tschirsky chef at
the Waldorf Astoria hotel in New York. The original comprised apples, celery and mayonnaise.
The other ingredients came later. I like to serve this variation on the Waldorf theme,
wrapped Vietnamese roll-style in rice paper with a dipping sauce. The mixture could also
be served in a lettuce leaf in the style of the Chinese Sang Choy Bow.Serves 6 to 8 as appetiser or entree
1 cup chopped cooked chicken
or turkey
1 cup chopped celery
1 cup cooked noodles,
finely chopped
1 cup green apple (Granny Smith)
finely chopped and tossed in a
little lemon juice
1/2 cup finely chopped Spanish
(red) onion
1/2 cup walnuts or pecans,
finely chopped
1/2 cup currants
1 cup mayonnaise
1/2 cup sour cream
Salt and pepper to taste
1 tsp chopped mint
Rice paper wrappers
Dipping Sauce
150ml extra virgin olive oil
1 tbsp lemon juice
1 tsp Dijon-style mustard
1/2 tsp horseradish sauce
1 tbsp tomato sauce (ketchup)
1 tsp whisky (optional)
Salt and Pepper to tste
Mix dry ingredients. Mix mayonnaise and sour cream. Combine the two mixtures. Dunk rice paper sheets
in hot water to soften. Spread out onto damp tea towel. Put a little mixture on leading edge.
Fold sides in and roll up. When all rolls are made, cover with damp tea towel.
Dipping Sauce
Mix ingredients and refrigerate till ready for use.
Degree of difficulty:Very Low
Keepability: The mixture keeps for a day or so in the refrigerator.
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