Low Histamine Apple Cider Coleslaw
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
For the slaw
- ½ medium head green cabbage (about 5 cups shredded)
Ingredient noteFermented cabbage is very high in histamine, but fresh cabbage is not. If you prefer to always avoid cabbage, please tap it and change its rating to Red.
- ¼ medium head red cabbage (about 2 cups shredded)
Ingredient noteFermented cabbage is very high in histamine, but fresh cabbage is not. If you prefer to always avoid red cabbage, please tap it and change its rating to Red.
- 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
Ingredient noteSmall amounts of fresh ginger are often well-tolerated on a low histamine diet. This recipe only uses about 1/8 teaspoon per serving. If you prefer to always avoid fresh ginger, please tap it and change its rating to Red.
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!