Anti Inflammatory Creamy Coleslaw

Total time45 min

Prep time15 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

½ medium head green cabbage (about 6 cups shredded)
Fresh Green Cabbage Organic Green Cabbage Green Cabbage Green Cabbage Nature's Promise Organic Green Cabbage
See all
¼ medium head red cabbage (about 2 cups shredded)
2 medium carrots, peeled and grated

For the dressing

½ cup vegan 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
½ tsp salt
¼ tsp black pepper

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Combine the shredded green cabbage, red cabbage, and grated carrots in a large mixing bowl and toss to mix evenly.
2
In a small mixing bowl, whisk together the vegan mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery seed, salt, and black pepper until smooth and fully combined.

Want the full recipe?

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