Eosinophilic Esophagitis Friendly Vegan Coleslaw
Total time45 min
Prep time15 min
Cook time0 min
5.0(4)
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Learn more →Ingredients
6 servings
- ½ medium head green cabbage (about 6 cups shredded)
- ¼ medium head red cabbage (about 2 cups shredded)
- 2 medium carrots, peeled and grated
- 3 green onions (scallions), thinly sliced (green tops only)
For the dressing
- ½ cup vegan mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1 tsp dijon mustard
- ½ tsp celery seed
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
Instructions
- 1
Combine the shredded green cabbage, red cabbage, grated carrots, and sliced scallion greens in a large mixing bowl and toss to mix.
- 2
In a small bowl, whisk together the vegan mayonnaise, apple cider vinegar, maple syrup, Dijon mustard, celery seed, salt, and black pepper until smooth and uniform.
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