Eosinophilic Esophagitis Friendly Asian Sesame Slaw
Total time30 min
Prep time20 min
Cook time0 min
4.7(16)
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Learn more →Ingredients
6 servings
For the slaw
- 4 cups green cabbage, thinly shredded
- 2 cups red cabbage, thinly shredded
- 1 cup shredded carrots
- 4 scallions, thinly sliced
- ½ cup fresh cilantro leaves
For the dressing
- 3 tbsp rice vinegar
- 2 tbsp soy sauce
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - 2 tbsp toasted sesame oil
- 1 tbsp neutral oil (such as avocado or canola oil)
- 1 tbsp honey
- 1 tsp fresh ginger, finely grated
- 1 clove garlic, finely grated
- ¼ tsp red pepper flakes
For serving
- 2 tbsp toasted sesame seeds
- ¼ cup sliced almonds, toasted (optional)
Can be omittedalmonds
Instructions
- 1
In a large mixing bowl, combine the green cabbage, red cabbage, carrots, scallions, and cilantro. Toss to mix evenly.
- 2
In a small bowl, whisk together the rice vinegar, soy sauce, toasted sesame oil, neutral oil, honey, grated ginger, grated garlic, and red pepper flakes until the honey is fully dissolved and the dressing is smooth.
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