Eosinophilic Esophagitis Friendly Cilantro-Lime Beet Cabbage Slaw
This vibrant slaw is a riot of color and brightness — deep purple cabbage, earthy grated beets, and sweet carrot all tangled together with fresh cilantro and a punchy lime-ginger dressing. Managing eosinophilic esophagitis often means navigating a long list of trigger foods, and slaws can be tricky territory when they're loaded with dairy-based dressings or common allergens. Here, the dressing is built entirely from olive oil, fresh lime juice, honey, and spices, so there's no dairy, no eggs, no soy, and no wheat hiding anywhere in the bowl. The turmeric and ginger add a warm, slightly exotic depth that makes this feel far more sophisticated than a simple side dish. A short 10-minute rest lets the cabbage soften just enough to mellow the raw edge while the flavors meld beautifully. If you can tolerate them, a handful of pumpkin seeds scattered on top adds a satisfying crunch to finish. It works as a colorful side alongside grilled proteins or piled onto a safe grain bowl for a complete, feel-good meal.
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Learn more →Ingredients
4 servings
For the slaw
- 3 cups red cabbage, thinly shredded
- 2 medium beets (about 8 oz total), peeled and coarsely grated
- 2 medium carrots, peeled and coarsely grated
- 3 scallions, thinly sliced (green tops only)
- ½ cup fresh cilantro leaves, roughly chopped
For the dressing
- 3 tbsp extra-virgin olive oil
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tsp lime zest
- 1 tsp honey
- 1 tsp fresh ginger, finely grated
- ½ tsp ground turmeric
- ¼ tsp salt
- ¼ tsp black pepper
For serving
- 2 tbsp raw pumpkin seeds (pepitas) (optional)
Instructions
- 1
In a small bowl, whisk together the olive oil, lime juice, lime zest, honey, grated ginger, turmeric, salt, and black pepper until the dressing is smooth and emulsified.
- 2
In a large mixing bowl, combine the shredded red cabbage, grated beets, grated carrots, scallion greens, and cilantro.
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