Half-Moon Shaped Spiralized Veggies & Zucchini & Kale Apple Slaw

Zucchini & Kale Apple Slaw

With spiralizing, it takes just a couple tries to get the hang of it. What should you do with the handles? How do you place the veggie on the actual machine? Which way? How fast should you turn the handle? 

The first couple times I spiralized, my results were plenty of cute, bouncy noodles, but there were also a bunch of half-moon-shaped zucchini slices. Womp, womp.

Still, to this day, there are always those stragglers… the half-moons. The little slices of vegetable that look like clipped fingernails. So, what do you do with them? Throw them away? No way! Today, I’m sharing with you my favorite dish to make with those wretched half-moons.

Zucchini & Kale Apple Slaw

Whenever I spiralize, I always stick these half moon shaped slices in a plastic bag and stick them in the fridge. Later on, I make salads and slaws with them to snack on during the following day! 

Zucchini & Kale Apple Slaw

One of my favorite slaws to make is one with heavily chopped kale, raisins, sliced almonds and apple half-moons slices, all in a lemon-sherry-dijon vinaigrette. 

Zucchini & Kale Apple Slaw

So how do you make half moon slices on purpose? Easy! Just slice half way through your vegetable or fruit and put it through the spiralizer, as you normally would. Simple as that! 

Zucchini & Kale Apple Slaw

Zucchini & Kale Apple Slaw

This vinaigrette softens the kale and zucchini slices, yet the apple slices still provide a satisfying crunch. The raisins complement the sweetness of the apple and the almonds bring a nuttiness to the slaw. It’s truly delicious. Throw in some beans or quinoa and have a big bowl of this as a salad, even! 

Zucchini & Kale Apple Slaw

The spiralizer is totally versatile – even those pesky half-moons can be used to make a dish. Next time you spiralize, save the half-moon slices and make this Zucchini-Apple Slaw.

What are you currently doing with your half-moons? 

Zucchini & Kale Apple Slaw

Yields 2

10 minPrep Time

10 minTotal Time

Save Recipe


  • 1 cup finely chopped kale
  • 1/2 cup half-moon apple slices (any apple preference)
  • 1/2 cup half-moon zucchini slices
  • 3 tbsp raisins
  • 2 tbsp sliced almonds
  • For the vinaigrette:
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 tbsp sherry vinegar
  • 1 tbsp dijon vinaigrette
  • 2 tbsp fresh lemon juice
  • salt and pepper, to taste


  1. Toss all of the ingredients in the slaw together in a bowl and set aside.
  2. Place all of the ingredients for the vinaigrette in a bowl and whisk together. Pour over the bowl of slaw and toss to combine.
  3. Divide the slaw onto two plates and enjoy!

Zucchini & Kale Apple Slaw

Zucchini & Kale Apple Slaw

Zucchini & Kale Apple Slaw

Zucchini & Kale Apple Slaw

Zucchini & Kale Apple Slaw


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  1. Suzanne Banfield :

    Hi Ali,
    I got your book for Christmas and I’ve been enjoying the recipes on your blog very much – so creative. I’m wondering – is there a way to put a PRINT link on the recipes – they’re coming out chopped up across a couple of pages. It would be so much easier to use them if they printed out on one page. Thanks!

  2. Suzanne Banfield :

    Thanks for the tip, Ali – here’s what I discovered. I can only see those buttons if I come to your site through Chrome. They don’t show up when I use Microsoft Explorer. Weird! So I’ll be using Chrome from now on.

  3. This combination sounds and looks absolutely delicious – thanks for sharing!

  4. I love those salad servers! Can I ask where you got them?

  5. Lianna Gilman :

    I especially like the half-moon crescents for making a quick soup: heat up some chicken or vegetable broth, put in whatever spiralized veggies I have on hand, including the crescents, heat for 2-3 minutes, add fresh parley or basil and some pieces of cooked chicken, season with coconut aminos and toasted sesame oil – voila!

  6. The recipe calls for Dijon vinaigrette…is that another vinaigrette that we need to make or is it just Dijon mustard?? I am making this for a picnic at work tomorrow so I am hoping that I get an answer soon. ;-)

  7. Ok, I made this following the recipe to a T. My apples turned brown as fast as I was spiralizing them. I even put them in lemon water, didn’t help at all! What do you suggest??

  8. I just made this for dinner but in a skillet rather than as a slaw/salad, just a little less vinaigrette. Yummy warm too! I ate the whole thing :}

  9. Hi Alissandra,
    Can you recommend an alternative to the vinaigrette? I’m keen to try this for dinner tonight but it will taste much better if I don’t have to go to the shops in the rain! Would Fayonaise work?

  10. Jeri Higgins :

    Hi there. Because of other comments, I made the vinaigrette first, then spiralized the apple last and had no problems with browning. I had the same question as Melissa, but am assuming “dijon vinaigrette” is the name of the vinaigrette and that the ingredient list should read “Dijon mustard.” At least, that is what I did and it came out delicious. The others eating it with me kept saying, “I can’t believe I’m eating raw zucchini.” Thanks for a great recipe!

  11. is it possible to make them even smaller? like a 1/4 size of the half moon?


  1. […] a couple weeks back when I talked about what to do with those pesky half moons you get most times when spiralizing? […]

  2. […] then “chops into smaller pieces.” Instead of doing this, use my half-moon trick from this post. Simply slice your carrot and zucchini halfway through (careful not to go farther than that) and […]

  3. […] halfway through (careful not to slice all the way through the vegetable!) and then spiralizing it. Check out this post about how to make half-moons… on […]

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