This beautiful apple and cabbage slaw is sweet, bright and crisp, the perfect side dish to any meal and great to bring to a potluck.
You don’t need a spiralizer to make this, you can of course core and cut the apples into thin strips, but if you have one, use it because it’s so much easier and quicker to do! No coring, and the seeds just pop out. II used the thicker blade on my Paderno Spiral Vegetable Slicer to make my apple zoodles, which are not just for zucchini!
I just remove the stems and place the thicker end in the little spokes for a better grip. Then spiralize and quickly add the dressing so the apples don’t brown (lemon juice works too).
The poppy seed dressing is the perfect finish to this slaw, hope you enjoy!
Calories: 98 • Fat: 6 g • Protein: 1 g • Carb: 12 g • Fiber: 3 g • Sugar: 7 g
Sodium: 75 mg
2 cups shredded green cabbage
2 cups shredded red cabbage
1 granny smith apples, stem removed
2 tbsp olive oil
2 tbsp golden balsamic vinegar
1 tsp poppy seeds
1 tsp honey
1/4 tsp Kosher salt
freshly ground black pepper, to taste
For the dressing, in a medium bowl, whisk together the olive oil, vinegar, poppy seeds, honey, salt and pepper.
Spiralize the apple using the larger noodle blade of the spiralizer. If the spiralizer stops turning, check to see if a seed got stuck in the blade. Using scissors, cut the apple spirals into smaller 6- to 8-inch-long pieces. Transfer to a large bowl along with the cabbage.
Pour over slaw and stir to combine. Eat right away or cover and place in the refrigerator to eat later.
Hi, I’m Gina Homolka, author, photographer and recipe developer here at Skinnytaste.com. My food philosophy is to eat seasonal, whole foods and maintain good portion control (everything in moderation!). Let me help you navigate your way around the kitchen and teach you how to prepare delicious, light, fresh meals your whole family will love!