But before you close your browser, this apple slaw is still plenty sweet!
The base is a spiralized (or shredded) 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!
Here’s What You Need For Apple Slaw
red cabbage – the perfect crunchy base to this salad.
apple – I prefer to use a sweeter variety of apple like fuji or honey crisp, but feel free to use whatever variety you prefer. As I mention above you can use your spiralizer to make apple “noodles” for this salad or just shred the apples! I like using my food processor to shred the apple and cabbage at the same time.
spinach – gotta add in some greens! I recommend chopping the spinach pretty small so there aren’t any big chunks.
sunflower seeds – I love the nuttiness the sunflower seeds add to this salad, but feel free to skip them or swap them with another seed or nut. I bet pepitas would be delicious!
raisins – the raisins add an extra pop of sweetness, but to reduce the amount of sugar in this salad, feel free to skip them. You can also always swap them with another dried fruit like dried cranberries or cherries.
tahinidressing – a delicious combination of tahini, apple cider vinegar, avocado or olive oil, nutritional yeast, salt, pepper and water.
sea salt + pepper – to bring all of the flavors together!
How to Serve This Apple Slaw
With the spinach and quinoa you can certainly get away with serving this salad on its 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 weeknight meals (I bet it’d be great with fish tacos and/or bbq sandwiches) or even as a side dish for holiday meals like Thanksgiving. I’m willing to bet you’ll crave this salad year round!
How to Store Leftovers
Store any leftover slaw in an airtight container in the refrigerator for up to 3 days. Most of the ingredients are hearty enough to store but the spinach may get a little wilted. If you’re making this salad in advance, you can mix in the spinach right before serving!