Low Histamine Apple-Cinnamon Cabbage & Carrot Slaw
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Learn more →Ingredients
4 servings
For the slaw
- 3 cups green cabbage, thinly 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.
- 1 cup red cabbage, thinly 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
- 1 large tart apple (such as granny smith), cored and julienned or grated
- 3 scallions, thinly sliced
For the dressing
- 3 tbsp apple cider vinegar
- 2 tbsp olive oil
- 1 tbsp honey
- ½ tsp ground ceylon cinnamon
- ¼ tsp ground ginger
Ingredient noteSmall amounts of ground ginger are often well-tolerated on a low histamine diet. This recipe uses only a very small amount of ground ginger per serving. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
- ¼ tsp fine sea salt
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
In a large mixing bowl, combine the shredded green cabbage, red cabbage, grated carrots, julienned apple, and sliced scallions. Toss to distribute evenly.
- 2
In a small bowl, whisk together the apple cider vinegar, olive oil, honey, ground Ceylon cinnamon, ground ginger, and sea salt until the honey is fully dissolved and the dressing is smooth and uniform.
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