Eosinophilic Esophagitis Friendly Ginger Cucumber Cabbage Salad
Total time30 min
Prep time20 min
Cook time0 min
4.5(6)
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Learn more →Ingredients
4 servings
For the salad
- 3 cups green cabbage, thinly shredded
- 1 cup red cabbage, thinly shredded
- 1 english cucumber, halved lengthwise and thinly sliced
- 3 scallions, thinly sliced (green tops only)
- ¼ cup fresh cilantro leaves
- 1 tbsp sesame seeds
For the dressing
- 3 tbsp apple cider vinegar
- 2 tbsp sesame oil
- 1 tbsp olive oil
- 1 tbsp fresh ginger, finely grated
- 1 tbsp coconut aminos
- ½ tsp salt, or to taste
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
In a large mixing bowl, combine the shredded green cabbage, red cabbage, sliced cucumber, scallion greens, cilantro leaves, and sesame seeds. Toss to distribute evenly.
- 2
In a small bowl, whisk together the apple cider vinegar, sesame oil, olive oil, grated ginger, coconut aminos, salt, and red pepper flakes, if using, until the dressing is uniform and slightly emulsified.
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