Eosinophilic Esophagitis Friendly Classic Cabbage Slaw
Total time50 min
Prep time20 min
Cook time0 min
5.0(17)
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Learn more →Ingredients
6 servings
- ½ medium head green cabbage (about 4 cups shredded)
- ¼ small head red cabbage (about 1 cup shredded)
- 2 medium carrots, peeled and grated
- ½ tsp salt
For the dressing
- ½ cup mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp granulated sugar
- 1 tsp dijon mustard
- ¼ tsp celery seed
- ¼ tsp black pepper
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Place the shredded green cabbage, red cabbage, and grated carrots in a large mixing bowl. Sprinkle with the salt and toss to combine, then let the vegetables sit for 10 minutes until slightly softened and a little moisture has been drawn out.
- 2
In a small mixing bowl, whisk together the mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery seed, and black pepper until smooth and fully combined.
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