Eosinophilic Esophagitis Friendly Creamy Coleslaw
Total time45 min
Prep time15 min
Cook time0 min
4.8(8)
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Learn more →Ingredients
6 servings
- ½ medium head green cabbage (about 6 cups shredded)
- 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
- 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.
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