Low Histamine Apple Cider Vinegar Coleslaw
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Learn more →Ingredients
6 servings
For the slaw
- ½ medium head green cabbage (about 6 cups), cored and thinly sliced
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), cored and thinly sliced
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)
- 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
Ingredient noteSmall amounts of ground ginger are often well-tolerated on a low histamine diet. This recipe only uses a pinch or less per serving. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
- 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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