Description
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.
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
Instructions
- In a medium 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.
- Add green cabbage and carrots to a large bowl. Mix to distribute evenly. 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.
Notes
Low FODMAP Serving: One serving of this recipe (scant 1 cup) uses low FODMAP amounts of ingredients at the time of publication. Individual tolerance may vary, and low FODMAP servings may change. For more information on specific ingredients, please refer to the Monash FODMAP App or check out the "FODMAP Notes" section (above the recipe).
Nutrition Info: Nutrition facts are estimates (unless lab-tested) and can vary based on the specific ingredients and brands used.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad, Side
- Method: No Cook
- Cuisine: Low FODMAP