Recipes | Side Dishes

Low FODMAP & Gluten Free Macaroni Slaw


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This recipe for Macaroni Slaw came about when I couldn’t decide whether to make classic macaroni salad, or traditional coleslaw. Then it occurred to me that they both feature a creamy mayonnaise dressing and – well, I thought, why not do a mash-up?!

Macaroni slaw in a green bowl on a black quartz background with spoon alongside
This combo of classic macaroni salad and coleslaw is creamy, fresh and crunchy, all at once!

Classic Macaroni Salad Meets Coleslaw

This Macaroni Slaw has so much going for it – chewy, toothsome rice-based elbow pasta, crunchy, fresh shredded cabbage, carrots, celery and bell pepper and a tangy, creamy dressing based on mayonnaise and lactose-free sour cream. Perfect alongside burgers or dogs.

Make this for your next cookout and watch everyone – FODMAPers and non- dive in.

A Note On Sour Cream

Did you know that conventional sour cream has a low FODMAP serving size of 2 Australian tablespoons? This means that if you cannot find lactose-free, you can still make this recipe with regular sour cream.


You could try lactose-free yogurt in lieu of the sour cream, but the flavor will change a bit. Use a full-fat variety if you can for best texture.

closeup of macaroni slaw in a green bowl
See all that texture and color? This recipe has a huge following and we think you will love it, too.

Choose Your Pasta

There are many gluten-free low FODMAP pastas from which to choose. We usually use rice flour based pastas and for this dish, the classic elbow “macaroni” shape is perfect. Make sure to cook them just until al dente or they will be too mushy for a salad.

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closeup of macaroni slaw in a green bowl
4.53 from 17 votes

Macaroni Slaw

This Macaroni Slaw is a mash-up of classic macaroni salad and coleslaw with a creamy dressing to tie it all together.

Makes: 14 Servings
Prep Time: 15 minutes
Total Time: 15 minutes
Author: Dédé Wilson


  • 12 ounces (340 g) low FODMAP gluten-free elbow pasta, cooked al dente, drained and cooled
  • 8 ounces (225 g) green cabbage, shredded
  • 8 ounces (225 g) red cabbage, shredded
  • 2 medium carrots, scrubbed, root end trimmed, shredded
  • 2 medium stalks celery, diced
  • 1 medium green bell pepper, cored and diced
  • 1/4 cup (16 g) finely chopped scallions, green parts only
  • 1 cup (226 g) mayonnaise
  • 1/4 cup (60 ml) apple cider vinegar
  • 1/4 cup (60 g) lactose-free sour cream
  • 1 tablespoon sugar
  • 1 teaspoon celery seeds
  • Kosher salt
  • Freshly ground black pepper


  1. Stir together the drained and cooled pasta, both cabbage, the shredded carrot, diced celery and bell pepper and chopped scallions in a large mixing bowl.
  2. In a small mixing bowl, whisk together the mayo, vinegar, sour cream, sugar and celery seed. Taste and adjust seasoning, if you like, with salt and pepper.
  3. Pour the dressing over the pasta and vegetables and fold together until well combined. Salad is ready to serve but actually improves if let to sit for at least 1 hour for flavors to meld. Salad can be refrigerated overnight in an airtight container. Bring to room temperature before serving - or at the most serve it just lightly chilled. Salad can keep, refrigerated, for up to 3 days.

Dédé's Quick Recipe Tips Video



  • This makes “just” enough dressing. You could increase the dressing by .25, if you like it creamier.
Course: lunch, Side Dish
Cuisine: American


Calories: 227kcal | Carbohydrates: 22g | Protein: 3g | Fat: 14g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 107mg | Potassium: 6mg | Fiber: 1g | Sugar: 2g | Vitamin A: 10IU | Calcium: 4mg | Iron: 0.1mg

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.