Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Simple Low FODMAP Carrot Slaw (Paleo, Whole30 & Vegan Option)


  • Author: Gail
  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Description

Sweet and tangy with a satisfying crunch, this low FODMAP carrot slaw only takes about 10 minutes of hands-on time to make and is a great low FODMAP side dish to serve alongside roast chicken, holiday ham, grilled pork chops, and many other main dishes. Paleo with Whole30 and vegan option, vegetarian, gluten-free, dairy-free and refined sugar-free.


Ingredients

Units Scale

Produce:

  • 2 cups carrots (about 2 large carrots), peeled and julienned, spiralized, or coarsely shredded (see notes)
  • 1/2 cup scallions, dark green parts only, chopped
  • 3 tablespoons raisins (optional)

Dressing: 

  • 1 tablespoon garlic-infused olive oil
  • 2 teaspoons white wine vinegar or apple cider vinegar
  • 1 teaspoon honey (omit for Whole30 and vegan)
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper

Instructions

  1. 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.
  2. 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.
  3. Combine produce and dressing: Pour the dressing over the produce mixture and stir until the produce is well coated with dressing.
  4. Refrigerate: Cover and refrigerate for a minimum of 30 minutes. Stir again prior to serving. 
  5. Serve: Serve as a side dish alongside my Low FODMAP Slow Cooker Maple Dijon Glazed Ham or upcoming Low FODMAP Air Fryer Crab Cakes.
  6. 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.

Notes

  • 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.
  • *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 is 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.
  • Prep Time: 10 minutes
  • Refrigeration Time: 30 minutes
  • Category: Side Dish
  • Method: By hand
  • Cuisine: American

Keywords: low fodmap carrot slaw, low fodmap carrot salad, low fodmap side dish recipes, low fodmap side salad, low fodmap side dishes, low fodmap easter recipes, low fodmap potluck recipes, low fodmap spring recipes, low fodmap vegetarian recipes, low fodmap vegan recipes, paleo low fodmap, low fodmap whole30, paleo carrot slaw, whole30 carrot slaw