Eosinophilic Esophagitis Friendly Turmeric-Ginger Carrot Slaw
Bright, crunchy, and alive with warm spice, this carrot and cabbage slaw is the kind of side dish that makes a simple meal feel genuinely exciting. The dressing leans on olive oil, apple cider vinegar, honey, turmeric, and fresh ginger — a combination that delivers real depth without relying on any of the common trigger ingredients that make eating out or grabbing a pre-made salad such a gamble. Managing eosinophilic esophagitis often means scanning every label for dairy, wheat, eggs, soy, nuts, and seafood, and this recipe sidesteps all of them naturally, using whole vegetables and pantry staples that are straightforward to verify. A short rest after tossing lets the cabbage soften just enough to make each bite tender without losing that satisfying crunch. The optional pumpkin seeds add a little texture and richness on top if they work for you, but the slaw holds its own beautifully without them. It comes together in one bowl with minimal cleanup, which is always a win when you're already putting extra thought into what goes on the plate.
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Learn more →Ingredients
4 servings
For the slaw
- 3 cups shredded green cabbage (about ¼ small head)
- 3 medium carrots, peeled and grated
- 2 scallions, thinly sliced (green tops only)
- ¼ cup fresh cilantro leaves, roughly chopped
For the dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tsp ground turmeric
- 1 tsp fresh ginger, finely grated
- ½ tsp ground black pepper
- ¼ tsp salt
For serving
- 2 tbsp raw pumpkin seeds (pepitas) (optional)
Instructions
- 1
In a large mixing bowl, combine the shredded cabbage, grated carrots, scallion greens, and cilantro. Toss to distribute evenly.
- 2
In a small bowl, whisk together the olive oil, apple cider vinegar, honey, turmeric, grated ginger, black pepper, and salt until the dressing is smooth and uniform in color.
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