Eosinophilic Esophagitis Friendly Classic Red Cabbage Slaw
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Learn more →Ingredients
6 servings
- 1 small head red cabbage (about 2 lb), cored and very thinly sliced
- 2 medium carrots, peeled and coarsely grated
- 4 scallions, thinly sliced
- 1 tsp kosher salt
For the dressing
- 3 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tsp dijon mustard
- 3 tbsp olive oil
- ¼ tsp black pepper
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Place the sliced cabbage in a large mixing bowl and toss with the kosher salt. Let it sit for 10 minutes, until the cabbage has softened slightly and released some liquid.
- 2
While the cabbage rests, whisk together the apple cider vinegar, honey, Dijon mustard, and black pepper in a small bowl until the honey is fully dissolved. Drizzle in the olive oil while whisking continuously until the dressing is emulsified and slightly thickened.
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