Name: Low FODMAP Coleslaw (Paleo, Dairy-Free, Refined Sugar-Free)
Prep time: 2 h 20 min
Total time: 2 h 20 min
Cuisine: American
Ingredients: 4 cups green cabbage, finely chopped and tightly packed (about ½ of a small head of cabbage); 2 cups red cabbage, finely chopped and tightly packed (about ¼ of a small head of cabbage); 2 cups carrots, peeled and shredded or chopped into matchsticks (about two large carrots); 1 cup scallions, dark green parts only, chopped; ½ cup dairy-free mayo (or your preferred mayo); 2 tablespoons apple cider vinegar; 2 tablespoons pure maple syrup; ½ teaspoon sea salt; ¼ teaspoon ground black pepper, plus more freshly cracked pepper for garnish (optional)

Description

Cooling, crunchy, tangy, and slightly sweet, this low FODMAP Coleslaw is a must-have side dish for your summer barbecues, picnics, and potlucks. Paleo, dairy-free, and refined sugar-free.

Ingredients

Units Scale

Produce (see note):

4 cups green cabbage, finely chopped and tightly packed (about 1/2 of a small head of cabbage)
2 cups red cabbage, finely chopped and tightly packed (about 1/4 of a small head of cabbage)
2 cups carrots, peeled and shredded or chopped into matchsticks (about two large carrots)
1 cup scallions, dark green parts only, chopped

Dressing:

1/2 cup dairy-free mayo (or your preferred mayo)
2 tablespoons apple cider vinegar
2 tablespoons pure maple syrup
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper, plus more freshly cracked pepper for garnish (optional)

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Instructions

In a large bowl, add the chopped green cabbage, red cabbage, carrot, and scallions and mix with a spoon until well mixed.
In a small bowl, add dressing ingredients: mayo, apple cider vinegar, maple syrup, sea salt and pepper and whisk to combine.
Pour the dressing over the produce and stir until the produce is well coated with dressing. Cover and refrigerate 2 hours. Stir again prior to serving.
Serve as a summer side dish with Low FODMAP Instant Pot BBQ Pulled Pork, Juicy Low FODMAP Turkey Burgers, Low FODMAP Grilled Pork Chops with Lemon & Sage, or my Low FODMAP Instant Pot BBQ Pork Ribs.
Store leftovers in an airtight container in the refrigerator for 3 to 5 days.

Equipment

dairy-free mayo

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Food Processor

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Notes

Produce: To make things way easier, you can use a 16 oz. bag of pre-made, store-bought coleslaw mix for the green and red cabbage and carrots.
By hand or food processor: the produce can be chopped by hand or with a food processor, using the chopping blade for the cabbage and the shredding blade for the carrots. Scallions do not chop very nicely in the food processor, so I recommend chopping those by hand.

Prep Time: 20 minutes
Chill time: 2 hours
Category: Side Dish
Method: By hand / food processor
Cuisine: American