Eosinophilic Esophagitis Friendly Asian Cabbage Slaw
Total time30 min
Prep time20 min
Cook time0 min
4.7(8)
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Learn more →Ingredients
4 servings
For the slaw
- 3 cups green cabbage, thinly shredded
- 1 cup red cabbage, thinly shredded
- 1 cup carrots, julienned or coarsely grated
- 3 scallions, thinly sliced
- ¼ cup fresh cilantro leaves, roughly chopped
For the dressing
- 3 tbsp coconut aminos
- 2 tbsp fresh lime juice (about 1 lime)
- 1 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tbsp avocado oil
- 1 tsp fresh ginger, finely grated
- ½ tsp ground turmeric
- ¼ tsp salt, or to taste
For serving
- 1 tbsp fresh mint leaves, thinly sliced (optional)
Instructions
- 1
Combine the green cabbage, red cabbage, carrots, scallions, and cilantro in a large mixing bowl and toss to distribute evenly.
- 2
In a small mixing bowl, whisk together the coconut aminos, lime juice, apple cider vinegar, honey, avocado oil, grated ginger, turmeric, and salt until the honey is fully dissolved and the dressing is uniform in color.
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