Vinaigrette Coleslaw Recipe | Nutritional Therapy for IBD

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Recipes

Vinaigrette Coleslaw

Prep:

Cook:

Easy

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Ingredients

3 TBSP vinegar

3 TBSP salad oil

1 TBSP honey

¼ tsp dry mustard

¼ tsp caraway seed* (optional)

⅛-¼ tsp pepper

several dashes hot pepper sauce (optional - check for SCD compliance)

3 cups shredded green cabbage

1 cup shredded red or green cabbage

1 cup shredded carrots (2 medium)

¼ cup thinly sliced green onions (2)

3 TBSP (45 ml) vinegar

3 TBSP (45 ml) salad oil

1 TBSP (15 ml) honey

¼ tsp (1.25 ml) dry mustard

¼ tsp (1.25 ml) caraway seed* (optional)

⅛-¼ tsp (0.6-1.25 ml) pepper

several dashes hot pepper sauce (optional - check for SCD compliance)

267 grams shredded green cabbage

89 grams shredded red or green cabbage

168 grams shredded carrots (2 medium)

13 grams cup thinly sliced green onions (2)

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Dietary Therapies

SCD

mSCD

Dietary Requirements

Grain-Free

Gluten-Free

Dairy-Free

Lactose-Free & Minimal Lactose

Meal Type

Occasion

Applicances

Cuisine

Disease state

Recipe PDF

Instructions

In a screw-top jar or salad carafe combine vinegar, oil, honey, mustard, caraway seed, pepper, hot pepper sauce, and ¼ tsp salt.
Cover and shake well.
In a large bowl combine the cabbage, carrots, and green onions.
Pour vinaigrette over mixture. Toss lightly to coat.
Chill.