Autumn Apple Coleslaw
We almost decided to call this recipe “The Best Ever Coleslaw” since it’s a much healthier version of the traditional coleslaw and so darn fresh and delicious. Nutritious ingredients like olive oil and tahini take the place of mayonnaise in this recipe. The purple cabbage is served raw, which preserves the health promoting nutrients and enzymes. The apple cider vinegar supports healthy digestion and helps to prevent acid reflux.
Our Apple Coleslaw can be served as a wonderful light lunch, or as a side dish to any meal - and beautifully combines the flavors of autumn and winter.
We love using locally grown ingredients whenever possible for the best flavors and nutritional value. Fresh, crunchy, and satisfying - we hope you’ll find yourself making this dish every fall!
AUTUMN APPLE COLESLAW
INGREDIENTS
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1/2 small head red cabbage, shredded (about 3 cups)
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1 large fuji apple, grated or small chop
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1 cup cooked quinoa
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1 cup baby spinach, chopped
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1/3 cup sunflower seeds or chopped almonds
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1/4 cup raisins
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Optional toppings: a sprinkle of fresh parsley and microgreens.
CREAMY TAHINI DRESSING:
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1/4 cup tahini
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3 Tablespoons apple cider vinegar
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2 Tablespoons olive oil
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1 teaspoon sea salt
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1/4 teaspoon pepper
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3 Tablespoons water
DIRECTIONS:
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Prepare the dressing by whisking all ingredients (tahini, apple cider vinegar, oil, salt, pepper and water) in a small bowl.
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Toss together the cabbage, apple, quinoa, spinach, sunflower seeds / almonds and raisins in a large bowl.
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Add the tahini dressing and toss the salad to combine. Serve topped with fresh parsley and microgreens (if using) Garnish with additional apples, thinly sliced.
