Low FODMAP Coleslaw
A budget-friendly, crunchy coleslaw with a homemade dressing.
Servings: 8 Servings
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.
Notes
Note 1: Do not substitute imitation maple syrup. It can contain high fructose corn syrup. Or use 6 tablespoons of white granulated sugar.
Note 2: Swap in white distilled vinegar for a sharper flavor.
Shortcut Option: Purchase a bag of coleslaw mix and shredded carrots in the produce department.
Low FODMAP Notes: Ingredient information is based on the Monash University Food App and FODMAP Friendly App testing results.
Nutrition Information
Serving: 1 ServingCalories: 173kcalCarbohydrates: 7gProtein: 1gFat: 15gSugar: 5g
Love this recipe?Tag Us @Loveable_Lemons or #loveablelemons
