Eosinophilic Esophagitis Friendly Classic Coleslaw
Total time50 min
Prep time20 min
Cook time0 min
4.6(29)
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Learn more →Ingredients
6 servings
- 1 small head green cabbage (about 2 lb), cored and finely shredded
- 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
- 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.
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