Eosinophilic Esophagitis Friendly Crunchy Smoky Paprika Slaw
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Learn more →Ingredients
6 servings
For the slaw
- 3 cups green cabbage, very thinly sliced
- 2 cups red cabbage, very thinly sliced
- 2 medium carrots, peeled and coarsely grated
- 4 scallions, green tops only, thinly sliced
- ⅓ cup sunflower seeds
For the dressing
- 3 tbsp apple cider vinegar
- 2 tbsp garlic-infused olive oil
- 1 tbsp olive oil
- 1 tbsp maple syrup
- 1 ½ tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp dijon mustard
- ½ tsp salt
- ¼ tsp black pepper
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Heat a dry skillet over medium heat. Add the sunflower seeds and toast, stirring frequently, until golden and fragrant, about 2–3 minutes. Watch closely, as they can brown quickly. Transfer immediately to a plate and set aside to cool.
- 2
In a small bowl, whisk together the apple cider vinegar, garlic-infused olive oil, olive oil, maple syrup, smoked paprika, ground cumin, Dijon mustard, salt, and black pepper until smooth and fully combined.
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