Low FODMAP Citrus Slaw with Creamy Grapefruit Dill Dressing
We love fresh, crunchy cabbage-based slaws, especially during the warmer months. They go so well with all of the grilled dishes we are making, plus, they are economical and portable for picnics and potlucks.
Citrus is fresh and bright and works well with crunchy cabbage – and when we discovered Casa de Santé’s Grapefruit Salad Dressing we knew it would enhance this Low FODMAP Citrus Slaw.
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Grapefruit is Low FODMAP
Did you know that you can eat grapefruit in small portions? Monash has lab tested grapefruit and you can enjoy 80 g per serving. Check it out in our Sea Breeze Mimosa, for instance. Below is a photo of what 80 g of grapefruit looks like. It’s a generous amount!
Here in this Low FODMAP Citrus Slaw with Creamy Grapefruit Dill Dressing, the grapefruit flavor comes via the Casa de Santé Grapefruit Salad Dressing – and, it is Certified Low FODMAP by FODMAP Friendly, so you can rest assured that it has been lab tested as low FODMAP and is safe for you to eat.
Another plus? This dish is quick and easy to make. A great beginner recipe!
If you love coleslaw as much as we do, be sure to also take a look at our Carolina Slaw, Creamy Slaw with Raisins, Winter Slaw, Eat-the-Rainbow Slaw and even a Macaroni Slaw!
Low FODMAP Citrus Slaw with Creamy Grapefruit Dill Dressing
We have several low FODMAP slaw recipes. This Low FODMAP Citrus Slaw with Creamy Grapefruit Dill Dressing features citrus in the dressing and in the salad itself.
Ingredients:
- 4- ounces (115 g) finely shredded green cabbage
- 4- ounces (115 g) finely shredded red cabbage
- 1 medium carrot, trimmed and finely shredded or grated
- ½ cup chopped scallions, green parts only
- 2 tablespoons chopped cilantro
- 2 navel oranges
- 3 tablespoons Casa de Santé Grapefruit Salad Dressing
- 2 tablespoons mayonnaise
- 2 tablespoons lactose-free sour cream
- Kosher salt
- Freshly ground black pepper
- 1/2 teaspoon dried dill, crushed or 2 teaspoons fresh dill, chopped
Preparation:
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Toss the green and red cabbage, carrot, scallions and cilantro together in a mixing bowl.
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Section the oranges as follows: Use a sharp knife to slice off the stem end and opposite end of one orange. Place orange on one cut end on cutting board and then use knife to slice down around the sides to cut away all of the peel and white pith reserving as much juicy flesh as possible. You should be able to see the membranes that sandwich each segment; they look like faint white lines. Use the length of the knife to cut into the orange on the right side of a membrane, going all the way to the center of the orange. Now go to the right of that segment and cut into the orange on the left side of the next membrane. Wiggle the knife a little and that orange segment should release. Work your way around the orange, cutting along membranes and releasing the tender segments, then add the segments to the slaw and toss everything together gently; set aside.
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In a small mixing bowl, whisk together the Casa de Santé dressing, the mayo and sour cream until smooth. Season with salt and pepper and whisk in dill.
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Dress the slaw with just enough dressing to moisten generously, tossing everything together well. Slaw can be served right away or may be held for a few hours in the refrigerator.
Notes:
Tips
- If you want to make this a day or two ahead, simply refrigerate in an airtight container at the end of Step 2. Simply dress right before serving.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
