Candida Diet Friendly Memphis BBQ Vinegar Slaw

Total time45 min

Prep time15 min

Cook time0 min

Candida Diet Friendly Memphis BBQ Vinegar Slaw

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Ingredients

6 servings

1 small head green cabbage (about 2 lb), cored and very thinly sliced or shredded
1 medium carrot, peeled and grated
½ small red onion, very thinly sliced

For the dressing

½ cup apple cider vinegar
Bragg Organic Raw-Unfiltered Apple Cider Vinegar - 32 fl oz Bragg Organic Apple Cider Vinegar Heinz All Natural Apple Cider Vinegar Dynamic Health Organic Apple Cider Vinegar with Mother Mantova Organic Apple Cider Vinegar Unfiltered
See all
3 tbsp granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
2 tbsp neutral oil (such as canola oil or vegetable oil)
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.
1 tsp yellow mustard
½ tsp celery seed
½ tsp kosher salt, plus more to taste
¼ tsp black pepper
¼ tsp crushed red pepper flakes (optional)

Instructions

1
Combine the shredded cabbage, grated carrot, and sliced red onion in a large mixing bowl and toss to mix.
2
Combine the apple cider vinegar, sugar, oil, yellow mustard, celery seed, salt, black pepper, and red pepper flakes (if using) in a small saucepan over medium heat, whisking until the sugar is fully dissolved and the dressing is just steaming, about 2–3 minutes. Do not boil.

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