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Cabbage and Apple Salad with Spicy Lemon Vinaigrette

This is a delicious lunch or side salad that is easy to make for a weekday dinner; and leftovers are great for lunch the next day. Serve with a protein of choice to make it a complete meal!
Prep Time 15 mins
Course Salad
Cuisine American
Servings 4


  • 1/2 green cabbage, thinly sliced  about 6 cups
  • 1 apple, thinly sliced
  • 1 fennel bulb, trimmed and thinly sliced
  • 2 carrots, thinly sliced
  • 1/2 bunch cilantro, chopped  about 1/2 cup
  • 1/2 cup chopped walnuts  optional, toasted if desired

Spicy Lemon Dressing

  • 1 lemon  zest and juice (about 1/4 cup)
  • 1 tbsp gluten free tamari
  • 1 clove garlic  minced
  • 1/2 tsp sriracha
  • 1/2 tsp sea salt
  • 1/4 cup extra virgin olive oil


  • Chop garlic and allow it to sit as you prepare the rest of the salad ingredients. This will trigger an enzyme reaction that helps to unlock the healthy compounds in garlic.
  • Thinly slice cabbage, apple, fennel and carrots (this can be done in food processor if desired) and place in salad bowl.
  • Top salad with chopped cilantro and walnuts (if using).
  • Place all dressing ingredients in jar with a lid (including the garlic). With lid on the jar, shake to combine, then pour on top of salad.
  • Toss salad and enjoy with your favourite protein.