Low FODMAP Thai Citrus Salad is a crunchy, colorful and flavorful salad topped with leftover chicken. It’s a delicious lunch salad!
Whenever my husband and I head home to see our families, we have at least a three-hour drive. There is conveniently a Trader Joe’s smack-dab in the middle of our trip, so we often stop to break and pick up something to eat. They have something amazing called the Thai Citrus Salad and it’s what I pick up 99% of the time.
Today’s Low FODMAP Thai Citrus Salad recipe may be a low FODMAP knockoff but it’s equally (if not more) delicious and can be enjoyed at (almost) anytime. 🙂
P.S. If your supermarket doesn’t carry them, I like to pick up green papayas from my local Asian market.
Low Fodmap Thai Citrus Salad
- Prep Time: 15 mins
- Cook Time: 0 mins
- Total Time: 15 mins
- Yield: 3 1x
Description
Low FODMAP Thai Citrus Salad is a crunchy, colorful and flavorful salad topped with leftover chicken. It’s a delicious lunch salad!
Ingredients
Dressing
- 1 Tbsp. lime juice
- 1 Tbsp. low sodium soy sauce (or tamari for gluten-free)
- 1 Tbsp. fish sauce
- 1 tsp. rice vinegar
- 1 tsp. sugar
- 1 tsp. garlic-infused olive oil
- ⅛ to ¼ tsp. red pepper flakes
Salad
- 2 1/2 cups cabbage, shredded
- 1 cup carrots, shredded
- 1 cup green (unripe) papaya, shredded
- ¼ cup cilantro, chopped
- ¼ cup chives, chopped
- 12 oz. cooked chicken, sliced
- Shredded daikon radish, optional
Instructions
- In a small bowl, whisk together lime juice, soy sauce, fish sauce, vinegar, sugar, olive oil, and red pepper flakes. Set aside.
- In a large bowl, toss together cabbage, carrots, papaya, cilantro, and chives. Add dressing and stir to mix.
- Serve with chicken and optional daikon radish.
- Category: Entree
- Method: No Cook
- Cuisine: Thai
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