Sunchoke & Apple Yogurt Slaw
A creamy, crunchy slaw that beautifully marries the sweet-tartness of apple with the earthy, nutty flavor of sunchoke. The light Greek yogurt dressing provides a refreshing tang and a protein boost, making it a perfect light side or lunch.
For 4 servings
Prepare the Dressing: In a medium bowl, whisk together the Greek yogurt, fresh lemon juice, Dijon mustard, honey (if using), salt, and black pepper until smooth and well combined. Set aside.
Prepare Sunchokes and Apples: Thoroughly wash and scrub the sunchokes (Jerusalem artichokes) to remove any dirt. Peel them if desired, though the skin is edible. Using a mandoline or a box grater (large holes), grate the sunchokes into thin matchsticks or shreds. Immediately grate the apple (skin on for extra fiber and color) into the same bowl.
Combine with Dressing: Add the grated sunchokes and apple directly into the bowl with the prepared yogurt dressing. Toss gently but thoroughly to ensure all pieces are coated. This step is crucial to prevent the sunchokes and apples from oxidizing and turning brown.
Prepare Celery and Walnuts: Wash the celery stalks and thinly slice them crosswise. Roughly chop the walnuts (lightly toast them in a dry pan for 3-5 minutes for enhanced flavor, if desired).
Assemble the Slaw: Add the sliced celery and chopped walnuts to the sunchoke and apple mixture. If using fresh herbs like dill or parsley, chop them finely and add them now.
Toss and Chill: Gently toss all ingredients together until evenly distributed. Taste and adjust seasoning (salt, pepper, lemon juice) as needed. Cover the bowl and refrigerate the slaw for at least 15-30 minutes before serving to allow the flavors to meld.
Serve: Serve chilled as a refreshing side dish alongside grilled meats, sandwiches, or as a light lunch.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Prevent Browning: Sunchokes and apples oxidize quickly. Grate them directly into the dressing or immediately toss them with lemon juice to maintain their color and freshness.
- 2Mandoline for Uniformity: A mandoline slicer can create perfectly thin, uniform sunchoke and apple slices, improving the slaw's texture and appearance.
- 3Adjust Sweetness/Tang: Taste the dressing before adding vegetables. Adjust the honey for sweetness or lemon juice for tanginess according to your preference.
- 4Toasted Walnuts: Toasting walnuts in a dry pan for 3-5 minutes enhances their nutty flavor and adds a deeper aroma to the slaw.
Adapt it for your goals.
Herbaceous Twist
Add fresh mint, chives, or a mix of herbs like cilantro for a different aromatic profile and bright flavor.
Spicy KickSpicy Kick
Incorporate a pinch of cayenne pepper, a dash of hot sauce, or finely minced jalapeño into the dressing for a subtle heat.
Nut & Seed SwapNut & Seed Swap
Replace walnuts with pecans, almonds, sunflower seeds, or pumpkin seeds for varied crunch and flavor.
Why this is on our healthy list.
Gut Health Support
Sunchokes are rich in inulin, a prebiotic fiber that feeds beneficial gut bacteria, promoting digestive health and a balanced microbiome.
Rich in Vitamins & Minerals
Apples provide Vitamin C and various antioxidants, while sunchokes offer iron, potassium, and B vitamins, contributing to overall well-being.
Lean Protein & Calcium
Greek yogurt is an excellent source of protein, aiding muscle repair and satiety, and also provides calcium for strong bones and teeth.
Frequently asked questions
While the skin of sunchokes is edible and nutritious, some prefer to peel them, especially if they are older or have rougher skins, for a smoother texture in the slaw. Thorough scrubbing is essential if keeping the skin on.
