Eosinophilic Esophagitis Friendly Apple Cider Vinegar Coleslaw
Total time35 min
Prep time15 min
Cook time0 min
5.0(30)
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Learn more →Ingredients
6 servings
For the slaw
- ½ medium head green cabbage (about 6 cups), cored and thinly sliced
- ¼ medium head red cabbage (about 2 cups), cored and thinly sliced
- 2 medium carrots, peeled and grated
- 3 scallions, thinly sliced (green tops only)
- ¼ cup fresh parsley, roughly chopped
For the dressing
- ¼ cup apple cider vinegar
- 3 tbsp olive oil
- 1 tbsp honey
- ½ tsp fine sea salt
- ¼ tsp ground ginger
- ¼ tsp ground turmeric
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Combine the green cabbage, red cabbage, carrots, scallion greens, and parsley in a large mixing bowl and toss to distribute evenly.
- 2
In a small bowl, whisk together the apple cider vinegar, olive oil, honey, sea salt, ground ginger, and ground turmeric until the honey is fully dissolved and the dressing is uniform.
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