Quick Apple Slaw

Notes

• Serve over greens, rice, quinoa, baked sweet potato, or piled into whole wheat or gluten-free buns. Top with Quick Apple Slaw (see below recipe). • If you’re going grain-free or low-carb, use it to top greens. • Serve the shredded chicken plain, with a pinch of salt and the sauce from the slow cooker on the side. Add sliced apple and the Quick Apple Slaw on the side, or swap in a chopped raw veggie. • Store leftover shredded chicken tightly covered in the fridge for 2-4 days or the freezer for up to 3 months.

Ingredients

• 2 apples cored and thinly sliced or grated • 1 scallion white and green parts, thinly sliced • 1 small medium Napa or green cabbage sliced into thin shreds (about 4 cups) • 1 tablespoon olive oil • 1 tablespoon apple cider vinegar • 1/4 teaspoon salt • 1/4 teaspoon pepper optional

Instructions

In a medium bowl combine the apples, scallion, cabbage, olive oil, apple cider vinegar, and 1⁄4 teaspoons salt. Allow to sit for at least 5 minutes for the flavors to combine and the cabbage to wilt, then serve.

Notes

• Use pre-bagged slaw mix in place of the cabbage if you’re short on time. • Store the Quick Apple Slaw, separately, for up to 3 days. Drain off any extra liquid prior to serving.