Crisp Veggie Slaw (Low FODMAP)
20 Minutes prep • Low FODMAP • Gluten-free • Lactose-free • Serves 4 • Ok to make ahead: Steps 1-3
This twist on the classic cole slaw is so good, you may never go back! The combination of crisp vegetables with the savory dressing and sweet pineapple is not only delicious, it’s a great rainbow of colors to add to your plate. This salad is a wonderful make-ahead dish because it stays crisp and the flavors get better with a little time. So, toss some together on the weekend and enjoy it with lunch or dinner during the week.
Ingredients: Salad
3 cups (7.95 oz) red cabbage, thinly sliced
4 medium carrots (10 oz), grated (peeling is optional)
2 cups (10 oz) jicama, peeled and grated
1 cup (4.94 oz) fresh pineapple, chopped (optional)
Ingredients: Dressing
2-3 (1 - 1.5 oz) tablespoons mayonnaise
1 (0.5 oz) tablespoon Lime juice
1 tablespoon (0.7 oz) Maple syrup
1 tablespoon (0.5 oz) Worcestershire
Kosher salt and black pepper (for serving)
Directions
(1) Prepare: Slice the cabbage. Grate the carrots and jicama. Chop the pineapple. Put all ingredients in a salad bowl.
(2) Make the dressing: Combine all dressing ingredients in a glass jar or small bowl. Shake or whisk to combine.
(3) Make the salad: Drizzle about half the dressing over the vegetables and pineapple in the bowl. Toss to combine. Taste and then add more dressing to your taste.
Make-ahead note: At this point, you may put the salad in an airtight container and keep it in the refrigerator for up to 3 days.
(5) Plate and serve: Serve cold all by itself or alongside a hot or cold main course. Add a sprinkle of salt and pepper if you like.
Eat and enjoy every bite because you can!
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