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.
- 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
- 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.
- *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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