Anti Inflammatory Classic Coleslaw

Total time50 min

Prep time20 min

Cook time0 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

1 small head green cabbage (about 2 lb), cored and finely shredded
Fresh Green Cabbage Organic Green Cabbage Green Cabbage Green Cabbage Nature's Promise Organic Green Cabbage
See all
2 medium carrots, peeled and grated
¼ small red onion, very thinly sliced
1 tsp kosher salt

For the dressing

¾ cup mayonnaise
2 tbsp apple cider vinegar
1 tbsp granulated sugar
Ingredient note
Added sugar is limited on an anti-inflammatory diet. This recipe contains about 2.1 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid white sugar, please tap it and change its rating to Red.
1 tsp dijon mustard
½ tsp celery seed
¼ tsp black pepper

Instructions

1
Toss the shredded cabbage, grated carrots, and sliced red onion together in a large mixing bowl. Sprinkle with the kosher salt and toss well to coat. Let stand for 10 minutes, until the cabbage has released some moisture and softened slightly.
2
While the cabbage rests, whisk together the mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery seed, and black pepper in a small mixing bowl until smooth and uniform.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!