Eosinophilic Esophagitis Friendly Apple Cider Coleslaw
Total time50 min
Prep time20 min
Cook time0 min
4.9(8)
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Learn more →Ingredients
6 servings
For the slaw
- ½ medium head green cabbage (about 5 cups shredded)
- ¼ medium head red cabbage (about 2 cups shredded)
- 2 medium carrots, peeled and grated
- 3 scallions, thinly sliced (green tops only)
For the dressing
- 3 tbsp apple cider vinegar
- 3 tbsp olive oil
- 1 tbsp honey
- 1 tsp fresh ginger, finely grated
- ½ tsp fine sea salt, plus more to taste
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Combine the shredded green cabbage, red cabbage, grated carrots, and sliced scallion greens in a large mixing bowl and toss to distribute evenly.
- 2
In a small mixing bowl, whisk together the apple cider vinegar, olive oil, honey, grated ginger, and salt until the honey is fully dissolved and the dressing is cohesive.
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