Creamy low FODMAP coleslaw is one of those easy side dishes that works with just about everything from burgers and pulled pork to tacos and summer BBQ dinners. This homemade coleslaw is crisp, colorful, and tossed in a tangy dressing without onion or garlic, making it a great option for anyone following a low FODMAP diet without sacrificing flavor.
If easy side dishes are the only kind of side dish recipes you make, make sure to check out my Instant Pot potato salad, carrot ribbon salad with homemade dressing, and gluten free pasta salad recipes too. They are all simple to prep, easy to bring to potlucks and BBQs, and helpful when you need side dishes everyone at the table can enjoy.
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Homemade Coleslaw Dressing Is A Million Times Better
Okay, I get it if you do not have time to chop cabbage and shred carrots. My solution: grab a premade bag of coleslaw mix from the grocery store. Just double-check that the bagged veggies did not sneak in onions if you cannot tolerate them.
Then whip up a homemade coleslaw dressing. It is the best of both worlds. It is still quick and easy, but you are in charge of the dressing ingredients. Try it for yourself, you will love it! - Venessa
Why You'll Love This Recipe
- Quick and easy with bagged coleslaw mix shortcuts
- Creamy homemade dressing with simple ingredients
- Low FODMAP and gluten free
- Perfect for BBQs, tacos, burgers, and sandwiches
- Easy make-ahead side dish for gatherings and potlucks
What You'll Need
Coleslaw Dressing Ingredients:
- Mayonnaise - Creates the creamy base for the dressing.
- Pure Maple Syrup - Adds a touch of sweetness and depth of flavor.
- Apple Cider Vinegar - Gives coleslaw its classic tangy flavor.
- Lemon Juice - Brightens up the dressing with fresh flavor.
- Kosher Salt - Balances and enhances the flavors.
Salad Ingredients:
- Green Cabbage - Crunchy cabbage shreds as the base of the coleslaw.
- Red Cabbage - Adds a beautiful pop of color and crunch.
- Carrots - Shredded carrots add sweetness to compliment the tangy dressing.
See the recipe card for the exact measurements and complete instructions.
Selected ingredients are based on guidance on current serving sizes measured by the Monash University Food App and FODMAP Friendly App at the time of publishing. As always, follow your gut and modify as needed.
Step-By-Step Instructions
Step 1: Make the coleslaw dressing
In a wide-mouth mason jar or airtight container, add the mayonnaise, maple syrup, apple cider vinegar, lemon juice, and kosher salt. Cover and shake until smooth and combined.
Step 2: Slice the cabbage
On a large cutting board, cut the red and green cabbage in half. Remove the cores, then thinly slice the cabbage into shred-like pieces. Slice again if needed to create bite-size pieces.
Step 3: Combine the coleslaw
In a large mixing bowl, add the green cabbage, red cabbage, and shredded carrots. Drizzle the homemade dressing over the top.
Step 4: Chill before serving
Stir until the cabbage and carrots are evenly coated in the dressing. Cover and refrigerate for at least 30 minutes before serving to let the flavors blend and soften the cabbage slightly. The dressing will take on a light purple color from the red cabbage, and it is beautiful.
Tips & Tricks
In case you missed it: Buy bagged coleslaw mix!
Knife skills matter! Slice the cabbage thinly and evenly so the dressing coats everything well.
Chill Out. Give the dressing time to "marinate" the fresh veggies, but not too much time. The longer the coleslaw sits, the softer the veggies become.
Ingredient Swaps
- Mayo Options: Use Kewpie mayonnaise for a richer, more savory flavor.
- Maple Syrup Alternatives: Swap the maple syrup for 6 tablespoons of granulated sugar for a more classic coleslaw dressing flavor.
- Vinegar Options: Use white distilled vinegar for a sharper tang than apple cider vinegar.
- Citrus Options: Fresh lime juice works well instead of lemon juice for a slightly different flavor twist.
Special Diet Variations
Vegan Coleslaw: Use a vegan mayonnaise without eggs like Primal mayonnaise.
Dairy Free: This coleslaw is naturally dairy free as written.
Gluten Free: Double-check all ingredient labels, especially mayonnaise, to ensure they are certified gluten free if needed.
Low FODMAP: Use mayonnaise without onion or garlic ingredients and avoid bagged coleslaw mixes that contain onions.
Lower Sugar Option: Reduce the maple syrup slightly for a less sweet dressing.
Storing
Store: Keep the coleslaw covered in the refrigerator for up to 4 days. Stir before serving.
Freeze: I do not recommend freezing coleslaw. Fresh cabbage softens too much after thawing and loses its crunchy texture.
Low FODMAP Notes
Low FODMAP ingredient information is based on the Monash University Food App and FODMAP Friendly App testing results as of the day posted. As always, modify based on your gut and what works for you on a low FODMAP diet.
- Green cabbage - safe at ¾ cup (75 grams) per meal
- Red cabbage - safe at ¾ cup (75 grams) per meal
- Carrots - safe at 1 small carrot (75 grams) per meal
- Mayonnaise - safe at 2 tablespoons (40 grams) per meal
- Pure maple syrup - safe at 2 tablespoons (50 grams) per meal
- Apple cider vinegar - safe at 2 tablespoons (42 grams) per meal
- Lemon juice - safe at 1 tablespoon (21 grams) per meal
As always, modify and adjust based on your own tolerance and individual needs on a modified low FODMAP diet.
FAQs
Two hours if the room is moderately warm or the temperature outside is below 90 degrees F. If it is a warm summer day, no longer than one hour, even if it is on ice. It is better to play it safe than suffer through food poisoning or, worse, give your guests food poisoning.
At least thirty minutes, the best option is at least four hours, and the ideal option is overnight. This will allow the dressing flavors to meld together and soak into the crispy cabbage and carrots, creating the best coleslaw.
Traditional coleslaw is not always low FODMAP because many versions contain onion, garlic, or dressings with high FODMAP ingredients like high fructose corn syrup. This homemade version skips those ingredients while still keeping the classic creamy coleslaw flavor.
Yes! Coleslaw actually tastes better after chilling for a bit because the dressing has time to soften and flavor the cabbage. I recommend making it at least 30 minutes ahead of serving.
The red cabbage naturally colors the dressing as it sits. It is completely normal and actually makes the coleslaw look extra pretty.
Most plain mayonnaise is low FODMAP in normal servings, but always check labels for onion powder, garlic, or high FODMAP sweeteners.
When To Serve Coleslaw
Coleslaw is one of those easy side dishes that goes with almost everything.
Serve it alongside pulled pork BBQ sandwiches or Cuban pulled pork sandwiches for a crunchy, creamy flavor contrast.
Bring it to summer potlucks, BBQs or family gatherings as a budget-friendly, easy side dish to pass.
More Loveable Salad Side Dishes
Love This Recipe?
Leave a ⭐⭐⭐⭐⭐ rating + comment. It helps so much, and we love hearing from everyone! Thank You -Venessa
Recipe
Low FODMAP Coleslaw
Ingredients
Coleslaw Dressing Ingredients:
- ¾ cup mayonnaise
- ¼ cup pure maple syrup (Note 1)
- 2 tablespoons apple cider vinegar (Note 2)
- 2 teaspoons lemon juice
- ¼ teaspoon kosher salt
Salad Ingredients:
- 4 cups red cabbage chopped
- 4 cups green cabbage chopped
- ½ cup carrots shredded
Instructions
Dressing Instructions:
- In a small bowl or wide-mouth mason jar, add the mayonnaise, maple syrup, apple cider vinegar, lemon juice, and salt. Whisk or shake until smooth and combined. Set aside.
Salad Instructions:
- On a large cutting board, cut the green and red cabbage in half. Remove the cores, then thinly slice the cabbage into fine shreds.
- In a large mixing bowl, add the shredded cabbage and carrots. Pour the coleslaw dressing over the top and stir until evenly coated.
- Cover and refrigerate for at least 30 minutes before serving to allow the flavors to blend together. Stir again before serving.
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