Cinnamon Apple Slaw with Herbs

Coleslaw gets a fragrant American twist when cinnamon and ginger meet crisp apple matchsticks and shredded cabbage. Fresh mint and cilantro brighten the bowl, while a honey-kissed Greek yogurt dressing ties the sweet and tangy notes together.

Serves 4 · 20 min prep

Estimate for one serving

• 245 cal
• 16g protein
• 28g carbs
• 9g fat
• 3g fiber

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Ingredients

• 3 medium crisp apples (Fuji or Granny Smith mix)
• 1/2 small head green cabbage
• 1 large carrot
• 1/3 cup leaves fresh cilantro
• 1/4 cup leaves fresh mint
• 1/4 cup toasted sunflower seeds
• 1/2 cup plain Greek yogurt
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 3/4 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1 1/2 cups cooked shredded chicken (optional add-in)

Instructions

1. 1Core the apples and cut them into thin matchsticks or use a julienne peeler; keep the skin on for color. Place in a large mixing bowl.
2. 2Remove the tough outer leaves from the cabbage, then shred it finely with a sharp knife or mandoline into thin ribbons. Add to the apples.
3. 3Peel the carrot and grate it on the large holes of a box grater. Toss the carrot into the bowl with the apples and cabbage.
4. 4In a separate small bowl, whisk together Greek yogurt, cider vinegar, honey, olive oil, cinnamon, ginger, salt, and pepper until smooth and pourable.
5. 5Pour the dressing over the shredded produce. Using clean hands or tongs, toss thoroughly so every strand is coated and the cinnamon is evenly distributed.
6. 6Roughly chop the cilantro and mint leaves. Fold most of the herbs into the slaw, reserving a pinch for garnish.
7. 7If using shredded chicken, fold it in now so it picks up the spiced yogurt dressing and turns the slaw into a complete lunch.
8. 8Let the slaw rest 10 minutes at room temperature so the cabbage softens slightly and the flavors marry.
9. 9Taste and adjust salt or vinegar if needed. Transfer to plates or meal-prep containers, top with sunflower seeds and remaining herbs, and serve chilled or cool.