Eosinophilic Esophagitis Friendly Fig & Apple Cider Vinegar Cabbage Slaw
Crunchy, colorful, and just a little sweet, this slaw is the kind of side dish that earns compliments before anyone even takes a bite. Two types of shredded cabbage and grated carrot form the crisp base, while fresh figs folded in at the end add a jammy, jewel-toned contrast that feels genuinely special. The apple cider vinegar dressing — brightened with honey, ginger, and turmeric — comes together in seconds and soaks into the cabbage just enough to soften it without turning it soggy. Managing eosinophilic esophagitis often means navigating a long list of common trigger foods, and many slaws are immediately off the table thanks to dairy-based dressings or sneaky allergens hiding in store-bought versions. Every ingredient here is straightforward and easy to verify, with no dairy, no gluten, no soy, and no nuts anywhere in the mix. The olive oil and apple cider vinegar dressing keeps things clean and flavorful without relying on anything that tends to cause problems. It's the kind of recipe that proves eating around restrictions doesn't have to mean eating boring food — this one is genuinely worth making for everyone at the table.
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Learn more →Ingredients
4 servings
For the slaw
- 3 cups green cabbage, thinly shredded
- 1 cup red cabbage, thinly shredded
- 1 medium carrot, peeled and coarsely grated
- 6 fresh figs, stemmed and quartered
- 3 scallions, thinly sliced
- ¼ cup fresh flat-leaf parsley, roughly chopped
For the dressing
- 3 tbsp apple cider vinegar
- 2 tbsp extra-virgin olive oil
- 1 tbsp honey
- ½ tsp fresh ginger, finely grated
- ¼ tsp ground turmeric
- ¼ tsp fine sea salt, plus more to taste
Instructions
- 1
In a small bowl, whisk together the apple cider vinegar, olive oil, honey, grated ginger, turmeric, and 1/4 tsp salt until the honey is fully dissolved and the dressing is uniform in color.
- 2
In a large mixing bowl, combine the shredded green cabbage, red cabbage, grated carrot, scallions, and parsley. Pour the dressing over the vegetables and toss thoroughly until every strand is coated.
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