Meet Alex Caspero
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!Print
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.