Name: Low FODMAP Vinegar Coleslaw
Prep time: 15 min
Total time: 15 min
Cuisine: Low FODMAP
Ingredients: 1 tablespoon granulated sugar; 2 tablespoons apple cider vinegar; 2 tablespoons extra light-tasting olive oil or another neutral-flavored oil; 1 teaspoon Dijon mustard; ¼ teaspoon coarse salt; 4 cups (400 grams) shredded green cabbage; 2 cups (150 grams) shredded carrots

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This crunchy, no-mayo coleslaw is perfect for summer. It's low FODMAP, plant-based, and made with just seven simple ingredients. Ready in about 15 minutes, it's an easy, no-cook way to get more veggies on the table.

A bowl of low FODMAP vinegar coleslaw sits on a white counter with a white cotton napkin artistically surrounding the bowl.

This recipe came out of necessity in our house. I eat low(er) FODMAP to manage IBS symptoms, and my kids are allergic to eggs—so the classic mayo-based coleslaw doesn't work for us.

This version skips the mayo but still delivers on the sweet and tangy coleslaw vibes. It uses low FODMAP amounts of cabbage and carrots to offer a refreshing crunch and a source of gut-friendly fiber.

You can save time with pre-shredded veggies or keep things budget-friendly with whole cabbage & carrots and a quick chop.

It's the kind of side dish that goes with just about everything, especially in the summer! Depending on the main dish, I sometimes toss in sliced green onion tops or chopped cilantro to switch up the flavor of this easy, no-cook salad.

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Ingredients
Low FODMAP Notes
Instructions
Storage
Related
Recipe

Ingredients

To make this low FODMAP vinegar coleslaw, add these ingredients to your shopping list:

Granulated sugar - 1 tablespoon
Apple cider vinegar - 2 tablespoons
Extra light-tasting olive oil (or other neutral-flavored oil) - 2 tablespoons
Dijon mustard - 1 teaspoon
Kosher salt - ¼ teaspoon
Shredded green cabbage - 4 cups (400 grams)
Shredded carrots - 2 cups (150 grams)

Low FODMAP Notes

In this section, I share information for ingredients that are either frequently asked about or have suggested serving sizes to remain low FODMAP. We each have unique tolerance levels and nutritional needs. Please listen to your body (and, if possible, work with a FODMAP-trained dietitian) to determine what is best for you. For more low FODMAP serving size info, please refer to the Monash FODMAP app and FODMAP Friendly website or app.

Granulated sugar (or white sugar) is low FODMAP in servings up to ¼ cup or 50 grams.

Apple cider vinegar: A low FODMAP serving is 2 tablespoons or 42 grams.

Dijon Mustard is low FODMAP in servings of 1 tablespoon or 23 grams.

Green (common) cabbage: A low FODMAP serving is ¾ cup or 75 grams.

Carrots are a low FODMAP food. A suggested serving size is 75 grams or approximately half a medium carrot.

A close up of low FODMAP mayo-free coleslaw. You can really see the texture of the crunchy carrots and cabbage.

Instructions

To make this no-cook low FODMAP slaw, simply:

Shaking vinegar coleslaw dressing in a sealed mason jar.

In a small bowl, whisk together sugar, apple cider vinegar, olive oil, mustard, and salt. Or, toss the ingredients into a mason jar, seal it, and shake until mixed.

Shredded cabbage and carrots are mixed in a large glass bowl.

Add green cabbage and carrots to a large bowl. Mix to distribute evenly.

Vinegar dressing is being mixed with shredded cabbage and carrots.

Top with dressing and stir until veggies are well coated.

Serve, or ideally, refrigerate for 1-2 hours and serve chilled.

Storage

Store leftovers in an airtight container in the fridge for use within 2-3 days. Stir before serving.

Looking for other low FODMAP sides? Try these:

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