Whip up a quick-and-easy yet delicious side dish for your Easter gathering, potluck, or everyday dinner with this simple low FODMAP carrot slaw! Sweet and tangy with a satisfying crunch, this easy low FODMAP side dish is perfect for spring, only takes about 10 minutes of hands-on time to make, and will be a great accompaniment to roast chicken, holiday ham, grilled pork chops, and many other main dishes. In addition to being low FODMAP, this carrot slaw is Paleo compliant, gluten-free, dairy-free, and refined sugar-free. Omit the honey (a low FODMAP quantity - mind you) to make this carrot slaw vegan and Whole30 compliant.
If you're looking for a more traditional coleslaw recipe, try my Low FODMAP Coleslaw.
Carrot Slaw: The Easiest Low FODMAP Side Dish Ever
My primary focus when it comes to dinner is successfully completing the main dish, so I prefer my side dishes to be quick and easy. This low FODMAP carrot slaw is as simple and easy as side dishes come, in my opinion, with options to make things even simpler if you're not trying to be fancy.
Somewhat similar to carottes râpées, a grated carrot salad popular in French cuisine, I've made a few small tweaks to my low FODMAP carrot slaw to North Americanize it and make it pair well with my upcoming Low FODMAP Air Fryer Crab Cakes recipe, which will appear on the blog in a month or so. While this side salad goes well with a wide variety of dishes, serving crab cakes over carrot slaw adds some delicious acidity and texture to every combined bite.
The equipment I use to make this low FODMAP carrot slaw includes:
- Spiralizer, julienne peeler, box shredder (or a similar shredding device, like a food processor), or just a plain 'ole sharp chopping knife. To make the slaw in the pictures, I use a spiralizer attachment for my KitchenAid Mixer.
- Chopping board
- Large bowl
- Small bowl
Low FODMAP Carrot Slaw: Ingredients & Success Tips
To start this low FODMAP carrot slaw recipe, I first chop up the produce and add it to a large bowl.
Carrot Chopping / Shredding Options
The carrots can be prepared in the following ways for this slaw, depending on how fancy you want it to look. Starting with fancy to rustic on my fanciness spectrum (I just made that up), here are the following options:
- Spiralize using a spiralizer (as mentioned above, I use a spiralizer attachment for my KitchenAid mixer).
- Julienne using a chopping knife. Julienne is a French culinary term for cutting veggies into thin strips the size and shape of matchsticks. Using a chopping knife tends to make the strips neat and precise.
- Julienne using a julienne peeler. Using a julienne peeler makes julienning a lot faster but is less precise and will make the carrot strips look more rustic. They are cheap to acquire and can also be used to quickly and easily make zoodles.
- Shred using a box shredder or similar shredding device, like a food processor.
I used a spiralizer to create the slaw in the photos to make it look pretty, but in most cases, I typically just use a julienne peeler to make things quick and easy. No matter what you use, this low FODMAP carrot slaw will still look great and taste amazing!
In addition to carrots, I also add chopped scallions (a.k.a. green onions), the dark green parts only, and red raisins to add some natural sweetness. According to Monash University's Low FODMAP Diet App, raisins are low FODMAP in quantities of up to 1 tablespoon or 13 grams per serving. We're adding 3 tablespoons across 4 servings, which leaves a little wiggle room if consuming something else with the same meal containing the FODMAP fructans.
Once all of the produce is chopped and in the bowl, I mix it with my hands to combine.
In a small bowl, I whisk together the following ingredients to make the low FODMAP carrot slaw dressing:
- Garlic-infused olive oil - adds garlicy flavor without the garlic.
- White wine vinegar or apple cider vinegar - white wine vinegar is my first choice for this slaw, but if you rarely use white wine vinegar or don't have any on hand, apple cider vinegar also works.
- Honey - per Monash, honey is low FODMAP in quantities of up to 1 teaspoon or 7 grams per serving - we're 1 teaspoon across 4 servings.
- Salt and pepper
Coat Produce with Dressing
Then, I pour the dressing over the produce.
Once I've poured the dressing, I stir the slaw with a spoon until all of the produce is evenly coated in dressing.
Lastly, I cover and refrigerate the slaw for a minimum of 30 minutes before serving. Each time I serve the slaw, I stir it again as the dressing tends to settle at the bottom while it sits.
What can I eat this Low FODMAP Carrot Slaw with?
I would suggest eating this low FODMAP carrot slaw as a side dish alongside the following low FODMAP main dishes:
- Slow Cooker Maple Dijon Ham - great for Easter dinner!
- Grilled Pork Chops with Lemon and Sage
- Juicy Turkey Burgers
- My upcoming Low FODMAP Air Fryer Crab Cakes - subscribe to be notified when this recipe hits the blog!
This low FODMAP carrot slaw is best when served the same day; however, leftovers can be stored in an airtight container for 3-4 days. The raisins become soggier and more discolored the longer the slaw sits in dressing. If planning on making this slaw in advance for a potluck, I suggest keeping the produce and dressing mixtures separate until a half hour or so before serving to keep the slaw crisp.
Simple Low FODMAP Carrot Slaw (Paleo, Whole30 and Vegan Option)
- 2 cups carrots, about 2 large carrots, peeled and julienned, spiralized, or coarsely shredded (see notes)
- ½ cup scallions, dark green parts only, chopped
- 3 tablespoons raisins, optional*
- 1 tablespoon garlic-infused olive oil
- 2 teaspoons white wine vinegar or apple cider vinegar
- 1 teaspoon honey, omit for Whole30 and vegan*
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- Mix the produce: In a large bowl, add produce: carrots, scallions, and raisins if using them and mix with your hands or a large spoon to combine.
- Mix the dressing: In a small bowl, add dressing ingredients: garlic oil, vinegar, honey (if using it, omit for Whole30), salt and pepper and whisk to combine.
- Combine produce and dressing: Pour the dressing over the produce mixture and stir until the produce is well coated with dressing.
- Refrigerate: Cover and refrigerate for a minimum of 30 minutes. Stir again prior to serving.
- Serve: Serve as a side dish alongside my Low FODMAP Slow Cooker Maple Dijon Glazed Ham or upcoming Low FODMAP Air Fryer Crab Cakes.
- Store: This slaw is best when served the same day, but leftovers can be stored in an airtight container in the refrigerator for 3-4 days.
- The carrots can be chopped into matchsticks (julienned) with a chopping knife, julienned with a julienne peeler, shredded with a box shredder or similar shredding device (like a food processor), or spiralized with a spiralizer (I use a spiralizer attachment for my KitchenAid mixer). It depends on how much time you have and how fancy you want your carrot slaw to be!
- If serving for a crowd, double or triple the recipe using the tools in the recipe card above.
- If making in advance for a gathering, I suggest keeping the produce and dressing mixtures separate and then mixing them together about a half hour before serving. This keeps the slaw crisp and the colors of the produce more vibrant-looking.
- Raisins: Per Monash University’s Low FODMAP Diet App, raisins are low FODMAP in quantities of up to 1 tablespoon or 13 grams per serving. Feel free to omit them to reduce the FODMAPs or if you don’t want your slaw to be as sweet.
- Honey: low FODMAP in servings of up to 1 teaspoon or 7 grams per serving. Honey is also optional and should be omitted if doing a Whole30 or if eating vegan.
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