This vibrant apple slaw is the perfect salad for any occasion. It’s crunchy and delicious with crisp green apple, silverbeet, nutty quinoa, mint, dried cranberries and pistachios. This nutritious apple coleslaw delivers incredible texture and flavour, and the bright lemon-honey dressing ties everything together beautifully.
Ingredients
Method
Place the quinoa and ½ cup of water in a small saucepan over high heat. Bring to the boil. Reduce heat to low, cover with a lid and cook for 10 to 15 minutes or until the quinoa is cooked and water has been absorbed. Set aside to cool.
Meanwhile, rinse silverbeet under cold water to remove any dirt or grit, especially between the stems and leaves. Cut stems from leaves. Thinly slice the stems and shred the leaves finely. Place in a large bowl with a pinch of flaked salt and gently massage with your hands.
DRESSING Combine oil, lemon juice, mustard and honey in a small screw-top jar and shake well. Season with salt and freshly ground black pepper. Add 1 tablespoon dressing to the silverbeet, add quinoa and toss well to coat.
Place in a large bowl. Top with apple, mint, pistachios and cranberries. Drizzle apple slaw with remaining dressing and serve with pecorino.
Apple slaw recipe tips
Use a mandoline to thinly slice the apple for consistent texture and crunch.
Massaging the shredded silverbeet leaves with salt will break down the fibres of the stalks, making them tender to eat raw.
How long does coleslaw keep in the fridge?
This apple slaw salad gets better the longer it has time to soak up the dressing. Store salad in an airtight container for up to 2 days.
