Eosinophilic Esophagitis Friendly Balsamic-Rosemary Cabbage and Carrot Slaw
Total time25 min
Prep time15 min
Cook time0 min
4.9(11)
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Learn more →Ingredients
4 servings
For the slaw
- 3 cups green cabbage, thinly shredded
- 1 cup red cabbage, thinly shredded
- 2 medium carrots, peeled and grated
- 3 scallions (green tops only), thinly sliced
For the dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tsp dijon mustard
- 1 tsp honey
- 1 tsp fresh rosemary, finely minced
- ¼ tsp salt
- ¼ tsp black pepper
For serving
- 2 tbsp toasted pumpkin seeds (optional)
Instructions
- 1
In a large mixing bowl, combine the shredded green cabbage, red cabbage, grated carrots, and sliced scallion greens. Toss to distribute evenly.
- 2
In a small bowl or jar, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, minced rosemary, salt, and black pepper until the dressing is smooth and emulsified.
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