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

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


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.


Units Scale


  • 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)


  • 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


  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.


  • 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

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