Eosinophilic Esophagitis Friendly Memphis BBQ Vinegar Slaw
Total time45 min
Prep time15 min
Cook time0 min
4.5(14)
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Learn more →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
- 3 tbsp granulated sugar
- 2 tbsp neutral oil (such as canola or vegetable oil)
- 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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