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.
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!
Spiralized Apple and Cabbage Slaw
Servings: 5 • Serving Size: 1 cup • Old Points: 2 pts • Points+: 3 pts
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.
Makes 5 cups.