Apple Slaw Recipe
This easy no mayo apple slaw combines crunchy red cabbage, sweet shredded apple, quinoa, spinach, and sunflower seeds all tossed in a creamy tahini and apple cider vinegar dressing. A fresh, wholesome twist on classic coleslaw that holds up beautifully in the fridge.
Servings: 6
Ingredients
- ½ small head red cabbage shredded or spiralized (about 3 cups)
- 1 large fuji apple shredded or spiralized
- 1 cup cooked quinoa
- 1 cup baby spinach chopped
- ⅓ cup sunflower seeds
- ¼ cup raisins
Creamy Tahini Dressing
- ¼ 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
Instructions
- Prepare the dressing by adding all ingredients (tahini, apple cider vinegar, oil, nutritional yeast, salt, pepper and water) into a small bowl.¼ 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
- Whisk dressing until smooth.
- Toss the cabbage, apple, quinoa, spinach, sunflower seeds and raisins in a large bowl.½ small head red cabbage, 1 large fuji apple, 1 cup cooked quinoa, 1 cup baby spinach, ⅓ cup sunflower seeds, ¼ cup raisins
- Add the dressing and toss to combine. Serve and enjoy.
Notes
- Dressing consistency: Add the water one tablespoon at a time until the dressing is pourable but still creamy. Tahini brands vary in thickness.
- Make ahead: Toss everything except the spinach with the dressing and store in the fridge for up to 3 days. Stir in the spinach right before serving.
Nutrition
Serving: 1/6 of recipe | Calories: 237kcal | Carbohydrates: 21g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Sodium: 458mg | Potassium: 275mg | Fiber: 3g | Sugar: 5g