Lunch-Apple-Cabbage-Salad

Apple and Cabbage Salad

This Colorful Cabbage Salad is crisp, bright, and can be made a day ahead if need be. It’s also excellent as a leftover piled onto a turkey sandwich with a swipe of mayo.

Apples marry with the dynamic duo of red and Savoy cabbage, combining for a fiber-filled meal that aids in digestion. The addition of fennel seeds adds to the fiber factor, plus a kick of cayenne boosts your metabolism.

Ingredients:

  • 1/2 head Savoy cabbage
  • 1/2 head red cabbage
  • 1 Fuji apple
  • 1/4 red onion
  • 1/2 cup walnuts, roughly chopped
  • 1/2 cup golden raisins

For the dressing:

  • 2 tablespoons apple cider vinegar 
  • 1/8 teaspoon cayenne pepper
  • 1/3 cup nonfat Greek yogurt
  • 2 teaspoons agave nectar
  • 1 teaspoon fennel seeds
  • 1/2 teaspoon sea salt

Instructions:

  1.  Using a mandoline or sharp knife, thinly slice the cabbage, apple, and red onion to resemble extremely fine confetti; transfer to a large bowl.
  2. Add the walnuts and raisins. Toss gently to combine.
  3.  In a small bowl, whisk together all the ingredients for the dressing.
  4. Top the salad with the dressing. Using salad tongs, mix until evenly dressed.