Fennel Apple Coleslaw – a light antihistamine lunch
Today we got down to business here in Kenya. Meetings, strategy, and all that good stuff. Despite being pressed for time, lunch still had to be nutritious, so I whipped up this quick antihistamine and anti inflammatory salad. Some have issues with green beans, so I omitted them from the recipe.
In studies, fennel exhibits “inhibitory effects against acute and subacute inflammatory diseases and type IV allergic reactions and showed a central analgesic effect.” Read the study here.
Russian studies (the only ones I could access for free on the net) show that tarragon shows “highlight potential anti-inflammatory, hepatoprotective, and anti hyperglycemic effects”. Read the full study here.
Apple Fennel Coleslaw
Antihistamine & Anti inflammatory
Prep Time: 5 | Cook Time: 0 | Servings: 2 | Difficulty: Easy
3 tablespoons olive oil
1 1/2 tablespoons coarsely chopped fresh tarragon
2-4 teaspoons fresh lemon juice
4 tablespoons apple juice (fresh)
3 celery stalks, thinly sliced
2 small fennel bulbs, thinly sliced
1 apple, julienned
Whisk first the olive oil, tarragon, and apple juice.
Add the lemon, or you could also use 2 tbsp lemon juice plus 2 tbsp apple cider vinegar, which is the lowest histamine of vinegars. I personally don’t.
Add the celery, thinly sliced fennel and apple; toss in the dressing Season to taste with salt and pepper.
If you’re looking for a more “authentic” coleslaw, whip up a serving of home made mayo.
You’ll find other low histamine and antihistamine recipes in the On the Go cookbook (as well as the home made mayo recipe).