Eosinophilic Esophagitis Friendly Crunchy Balsamic Maple Slaw
Total time35 min
Prep time20 min
Cook time0 min
4.5(19)
About FigFig 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
For the slaw
- 4 cups green cabbage, finely shredded (about ½ small head)
- 2 cups red cabbage, finely shredded
- 2 medium carrots, peeled and coarsely grated
- 4 scallions, green tops only, thinly sliced
- ¼ cup pumpkin seeds (pepitas), toasted
For the dressing
- 3 tbsp balsamic vinegar
- 2 tbsp maple syrup
- 3 tbsp olive oil
- 1 tbsp dijon mustard
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- 1
In a small bowl or jar, whisk together the balsamic vinegar, maple syrup, olive oil, Dijon mustard, salt, and black pepper until smooth and emulsified.
- 2
In a large mixing bowl, combine the shredded green cabbage, red cabbage, grated carrot, and scallion greens. Toss to distribute evenly.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!