Detox Apple and Cabbage Salad
A super satisfying, much healthier version of coleslaw. This salad is very amenable to adaptation, feel free to substitute in what you have on hand.
Servings: 4
Ingredients
Dressing
- 2 tablespoons apple cider vinegar
- ⅛ teaspoon cayenne pepper
- ⅓ cup plain Greek yogurt nonfat
- 2 teaspoons honey*
- 1 teaspoon fennel seeds*
- ½ teaspoon kosher salt
Salad
- ½ small head Savoy* cabbage
- ½ small head red or green cabbage
- 1-2 medium Fuji, Granny Smith, or other firm apple
- Optional:
- ½ cup roughly chopped walnuts
- ½ cup golden raisins
- ¼ red onion
Instructions
Dressing
- Grind the fennel seeds. Whisk together all the ingredients for the dressing in a small bowl.
Salad
- Core the apple and cabbage. Use a mandoline, shredder blade on a food processor, spiralizer, or simply a sharp knife to thinly slice the cabbage(s), apple, and onion (if using) into extremely fine strips. Add to a large bowl.
- Add the raisins and walnuts to the large bowl. Toss gently to combine.
- Top the salad with the dressing. Use tongs (or two forks) to toss until evenly dressed. It might seem like there's not quite enough dressing, but the yogurt will continue to loosen up and eventually the dressing will completely cover the salad.
- If possible, cover and refrigerate for at least 30 minutes to let the dressing marry and soften the cabbage.
- If storing the salad for later, it should keep for up to two days in the fridge once dressed. Raw shredded cabbage will keep even longer.
Notes
*Feel free to change up these ingredients. I made this the first time with chat masala spice mix in place of the fennel, and I really liked it. The fennel makes the slaw slightly sweet, with just a hint of heat from the cayenne. My chat masala version had a lot more heat, which built over time, and was really satisfying.