Dill, Apple & Red Cabbage Slaw with Greek Yoghurt Dressing

A bowl of dill, apple and red cabbage slaw with greek yoghurt dressing in the background.

Dill, Apple & Red Cabbage Slaw with Greek Yoghurt Dressing

A refreshing sweet salad with a tangy yoghurt dressing.

Course Salad

Cuisine Other

Keyword apple, cabbage, chickpeas, slaw

Prep Time 20

Cook Time 15

Total Time 35

Servings - 6 people

Calories 289kcal

Author Lauren

Ingredients

Salad

3 cups red cabbage, shredded (Note 1)
1 cup cucumber, grated
1/2 cup red radish, grated (Note 2)
1/3 cup tricoloured quinoa, uncooked
1 can (400g) chickpeas, drained and rinsed (Note 3)
1/2 cup walnuts, roughly chopped
3 tbsp dill, roughly chopped
1 1/2 tbsp tarragon, finely chopped (Note 4)
1 medium granny smith apple, grated

Dressing

2/3 cup Greek yoghurt, low fat
1 1/2 tbsp extra virgin olive oil
1 tbsp lemon juice
2 tsp apple cider vinegar
1 dash white pepper

Cups - Metric

Instructions

Place the 1/3 cup of quinoa in a fine sieve and rinse under cold water. Quinoa has a natural coating called 'saponin', which helps protect it from fungus and pests but can also give a bitter and soapy taste when eaten. Giving the quinoa a good rinse before cooking helps remove this coating.
Bring a small saucepan with 1 cup of water to the boil. Add the quinoa to the saucepan, put the lid on and reduce to a simmer. Allow the quinoa to cook for 15 minutes. Once cooked, place the quinoa in the fridge to cool for roughly 15 minutes.
In a small bowl, add the dressing ingredients and mix well. Put the dressing inthe fridge until required. The dressing itself is quite bitter and tangy, which is needed to balance out the sweetness of the granny smith apple.
In a large bowl, add all the salad ingredients except for the apple and quinoa. Leave grating the apple until the last moment to prevent it from turning brown, and if the quinoa is too warm, it will wilt the vegetables.
Take the quinoa out of the fridge and check the temperature (it should be lukewarm or cool so as not to wilt the vegetables). Fluff the quinoa with a fork and addit to the large bowl with the other salad ingredients.
Grate the green apple, leaving the core and add it to the large bowl of salad.
Quickly pour the dressing onto the salad and mix well. You want to ensure that the dressing coats the salad evenly, as coating the pieces of granny smith apple will prevent it from turning brown.
Serve as a main or side salad, and enjoy!

Notes

Red cabbage - While this recipe could technically be made with any cabbage, I recommend sticking to regular red or green cabbages, as Asian varieties would not suit the dressing.
Radish – Can be substituted for 1/2 a cup of diced celery, red onion or left out completely.
Tarragon – Gives a subtle aniseed taste. If you’re not a fan of liquorice, then I recommend leaving it out. If you’re unable to find fresh tarragon, leaving it out will not have a big affect on the taste of the salad.
Granny smith apple – It is important to leave grating the apple to last, otherwise you risk it turning brown before putting it in the salad. Red apples may not work as well as green apples in this recipe, as they are sweeter and have less acidity. However, I have not tried this.
Chickpeas - Can be quite high in sodium. If using canned, choose salt reduced / low sodium, where possible.
Vegan - Switch the Greek yoghurt for a plant-based yoghurt.
Nutrition - Calculated per serve, assuming 4 main serves. However, will easily serve 6-8 people as a side salad.

Nutrition