With a creamy and tangy dressing that lightly coats the coleslaw, you’ll love this low FODMAP version of the classic recipe. Also gluten-free + dairy-free.
- 500g white cabbage
- 2 large (400g) carrots, peeled
- 3 spring onions (scallions), tops only (optional – although I quite like the slight onion flavour)
- 1/3 cup mayonnaise (see notes)
- 3 tsp Dijon mustard (see notes)
- 3 tsp lemon juice
- Put the shredding disc in the food processor, set to a fairly thin slice. Push the cabbage through the processor so that it’s shredded thinly. Then change the disc in the food processor to the coarse grater. Push the carrots through the processor until they’re all grated. Put the cabbage and carrot in a very large bowl. Note, if you don’t have a food processor, you can thinly shred the cabbage with a knife and grate the carrot with a grater.
- Using a sharp knife, thinly slice the green parts of the green onions. Add to the cabbage and carrot, then mix well.
- Make the dressing by combining the mayonnaise, Dijon mustard and lemon juice in a small bowl. Then pour the dressing over the coleslaw and mix well. This is best done shortly before serving.
- This recipe is suitable for a low FODMAP diet, provided that the recommended serving size for this recipe is not exceeded.
- This recipe is naturally gluten-free, dairy-free and nut-free. However, if you have an allergy to any of these items, or have coeliac disease, please check the labels on any purchased ingredients to ensure they are safe for your requirements.
- Make sure that you only use the green tops of the spring onions (scallions), since the white bits are high in fructans.
- Some mayonnaise brands contain garlic (spices), so be careful of which one you choose. I like to use Hellmann’s Real Mayonnaise, which doesn’t contain garlic.
- I use the Maille brand of Dijon mustard, which doesn’t contain added ‘spices’ (i.e. garlic).
- You can change up the recipe and make it more colourful by using red/purple cabbage.
- The amount of dressing is quite light, but if you prefer more dressing, you can make more. And this won’t change the FODMAP content of the recipe because the dressing ingredients are very low FODMAP.
Low FODMAP Portion
- Serving Size: About 1 cup