Eosinophilic Esophagitis Friendly Vegan Fresh Coleslaw
Total time35 min
Prep time15 min
Cook time0 min
4.9(17)
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Learn more →Ingredients
6 servings
- 4 cups green cabbage, thinly shredded
- 1 cup red cabbage, thinly shredded
- 1 cup carrots, grated
- 3 green onions (green tops only), thinly sliced
For the dressing
- ⅓ cup vegan mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1 tsp dijon mustard
- ½ tsp celery seed
- ½ tsp salt
- ¼ tsp black pepper
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
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.
- 2
In a large bowl, combine the shredded green cabbage, red cabbage, grated carrots, and sliced green onion tops.
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