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Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
Winter Slaw! Cabbage, Endive, Apples, Parsley, Walnut and Quinoa in a lemony-tahini sauce. Packed with protein and fiber, this is a healthy side dish or main course.
Just because it’s January, doesn’t mean salads are off the table. This one packs some major crunch. Which, is a most welcome departure from all the sugar and chewy delights that I have been eating for the past two weeks while on vacation.
While I love indulging while traveling, I always come home craving lots of greens and lots of crunch. Thankfully, this salad has both along with major fiber and protein to keep me satisfied for hours.
This slaw is loaded with winter fruits and vegetables (hello endive!) in just about every shape and texture, and topped with a tangy tahini-apple cider dressing that brings all the flavors together. Walnuts and quinoa pack extra nutritional punch and plenty of protein.
I’m so in love.
Plus, it fits the bill for my weeknight dinner requirement–it’s ready in less than 30 minutes. If your quinoa is already cooked, that brings the total prep time to less than 15 minutes.
The star of this dish is the finely shredded endive leaves which give so much crunchy texture and slightly sweet flavor. I typically buy endive leaves to dip into hummus but decided to throw the leftovers in this salad to see how it would taste. Um, so unbelievably good.
I also love a bit of sweetness in my slaw, especially paired with such a creamy and tangy dressing. Apples in salads are one of my favorite pairings, and they don’t disappoint here! If you are making this salad ahead of time, rub a bit of lemon juice over the apples to prevent browning.
Fluffy quinoa was a must for me here, but if you are planning on making this as a side then feel free to leave it out.
Lastly friends, this dressing. We need to talk about this dressing.
I love any tahini-based dressing. It has a savory texture that really fills out a salad/slaw. Whenever I make a dressing like this, I tend to double it. 1/2 for the salad and 1/2 to dip crunchy vegetables in throughout the week. Roasted cauliflower and tahini dressing is just incredible.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!
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Winter Endive Salad
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 6 1x
- Category: Salad, Slaw, Side Dish
Description
Winter Slaw! Cabbage, Endive, Apples, Parsley, Walnut and Quinoa is a lemony-tahini sauce. Packed with protein and fiber, this is a healthy side dish or main.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 6 1x
- Category: Salad, Slaw, Side Dish
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 6 1x
- Category: Salad, Slaw, Side Dish
Scale
Ingredients
- 1/2 cup quinoa
- 1 cup water
- 1 small head red cabbage, finely shredded
- 3 belgian endive, finely sliced
- 1/2 cup chopped parsley
- 1/4 cup walnuts, toasted
- 1 large apple, thinly sliced
- 3 tbsp. tahini (sesame seed paste)
- 2 tbsp. apple cider vinegar
- 1 large lemon, juiced
- 2–3 tbsp. maple syrup
- 2 tbsp. olive oil
Instructions
- Place the quinoa and water into a small pan and bring to a boil. Once boiling, cover and reduce heat to low. Simmer for 12 minutes until done. Fluff with a fork and set aside.
- Finely shred the cabbage, endive and apple. I used a [url:1]mandolin[/url] for this, but a [url:2]food processor[/url] fitted with a slicing blade or a sharp knife will also work.
- Place shredded cabbage, endive, chopped parsley, toasted walnuts and apples in a large bowl.
- Whisk together or blend the tahini, apple cider vinegar, lemon juice, maple syrup, olive oil and pinch of salt and pepper. Blend until smooth.
- Toss slaw with dressing and season to taste with salt and pepper.
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(11 comments) leave a comment
What a stunning recipe. I am pinning now and can’t wait to try it. And yes, Ottolenghi would be proud!
Ha! Gosh, it’s hard to create recipes after reading his books! “I am not worthy!” 😉
Holy gorgeously delicious!
Such a gorgeous salad with that extra quinoa protein dose!
Gorgeous and my favorite lettuce ever!
This salad looks amazing!!! Love any dinner that looks this beautiful in less than 30 minutes 🙂
I absolutely love endive too! This salad looks amazing. Here in France endives are in season-you can buy a whole kilogram (2 pounds +) for a whopping 1 euro! (about 1.20 cents)…so, we eat a lot of endives in salads at the moment and also cook them hot in the oven. Your salad inspires me, especially the dressing. Yum!
Oh! I just got into endive last year and LOVE it. I haven’t had it warm though- that’s next on my list to try!
Lately I’ve been digging winter salads- pinning! Also I’m totally stealing your endive leaves in hummus idea-yum!
It’s the BEST snack! I love it, especially with a little smoked paprika on top!