Spiralized Apple Slaw

This spiralized apple slaw combines sweet apple noodles, cabbage, baby spinach and quinoa for a healthy and innovative twist on traditional coleslaw. The dressing is mayo-free and instead has a base of tahini and apple cider vinegar. 

Ohhhhh man, I think I’ve found my new favorite apple recipe!!

First thing first, I feel like I need to apologize to all of you that were expecting something sweet — mini apple pie bites, an apple crisp or something along those lines — nope, it’s a SALAD. Y’all know I love me some salads. 🙂

Okay so don’t close your browser just yet. This salad is still plenty sweet (it’s got apples + raisins) and it’s seriously sooo good. I’ve been munching on it for three days straight and each day it seems to taste better. I just finished the last bowl with lunch yesterday and I’m already contemplating making another batch.

The base is a spiralized sweet apple (I used a Fuji) with red cabbage, quinoa and baby spinach. For the dressing I skipped the mayo and went with a tahini and apple cider vinegar dressing that’s really creamy and flavorful. And last but not least there’s a few sunflower seeds to add some nuttiness and raisins for an extra pop of sweetness!

The salad is gluten-free, soy-free, nut-free, vegan AND paleo-friendly if you leave out the quinoa so I’ve got all the dietary preferences covered. But the most important part is the flavor and that’s DEFINITELY on point. This slaw is a must-make recipe. Trust me on this one.

With the spinach and quinoa you can certainly get away with serving this salad on it’s own as a light lunch — you could even add some chickpeas if you feel you need a little extra protein. It also works lovely as a crunchy side dish for fall potlucks or weeknight meals. I bet it’d be great with fish tacos and/or bbq sandwiches! I hope you enjoy it as much as we did. 🙂

Spiralized Apple Slaw

• Author: Brittany Mullins
• Prep Time: 20 mins
• Total Time: 20 mins
• Yield: 6

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Description

This spiralized apple slaw is a healthy and innovative twist on traditional coleslaw. The dressing is mayo-free and instead has a base of tahini and apple cider vinegar. Vegan, gluten-free and paleo-friendly.

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Ingredients

• 1/2 small head of red cabbage, shredded or spiralized (about 3 cups)
• 1 large fuji apple, spiralized
• 1 cup cooked quinoa
• 1 cup baby spinach, chopped
• 1/3 cup sunflower seeds
• 1/4 cup raisins
• 1/4 cup tahini
• 3 Tablespoons apple cider vinegar
• 2 Tablespoons avocado oil or olive oil
• 1 Tablespoon nutritional yeast
• 1 teaspoon sea salt
• 1 teaspoon pepper
• 3 Tablespoons water

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Instructions

1. Prepare the dressing by adding all ingredients (tahini, apple cider vinegar, oil, nutritional yeast, salt, pepper and water) into a small bowl and mixing until smooth.
2. Toss the cabbage, apple, quinoa, spinach, sunflower seeds and raisins in a large bowl. Add the dressing and toss to combine. Serve and enjoy.

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Nutrition

• Serving Size: 1/6 of recipe
• Calories: 232
• Sugar: 9g
• Fat: 15g
• Carbohydrates: 21g
• Fiber: 4g
• Protein: 6g

This recipe (and many of my other recipes) calls for nutritional yeast. If you haven’t heard of it before, it’s a unique vegetarian pantry staple that has a nutty, cheesy flavor. It’s also packed with B vitamins. It’s deactivated yeast and not at all like baking yeast so you won’t find it on the baking aisle of your grocery store. Look for it in the natural foods section or in the bulk bins. Years ago it used to be harder to find (only at natural grocers), but I’ve recently seen it in the natural foods section of Kroger with the condiments. Of course you can also order it online.

Are you excited for apple season? I’m so excited to go apple picking!! I already have plans to make these vegan apple pie squares and a big batch of this apple butter!