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Low FODMAP Eat-The-Rainbow Slaw
Our Low FODMAP Eat-The-Rainbow Slaw takes advantage of many vegetables in low FODMAP portions, even when combined!
Low FODMAP Serving Size Info: Makes 8 servings; about a generous 1 cup (2 ounces/55 g) each
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Makes: 8 Servings
Calories: 64 kcal
Ingredients:
- 4- ounces (115g) finely shredded green cabbage
- 4- ounces (115g) finely shredded red cabbage
- 4- ounces (115 g) finely shredded yellow pattypan squash
- 1- ounce (30 g) finely shredded Lacinato kale
- 1 medium carrot, finely shredded or grated
- ½ medium red bell pepper, cored and julienned
- 6- ounces (170 g) fresh blueberries
- Low FODMAP Poppy Seed Dressing
Preparation:
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Toss together the green cabbage, red cabbage, squash, kale, carrots and red pepper in a large mixing bowl until well mixed. Gently toss in blueberries. The undressed slaw can be held at this point in an airtight container overnight.
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When ready to serve (or up to 6 hours aheadrizzle with dressing, tossing as you go (I like to use tongs), using only enough dressing to just moisten the slaw. Salad is ready to serve or may be refrigerated covered in an airtight container for up to 6 hours.
Notes:
Tips
- We hope this recipe for Eat-The-Rainbow Slaw demonstrates that there are many vegetables and fruit that can be enjoyed on the low FODMAP diet. The key is serving size! Know your own tolerances.
Nutrition Facts
Low FODMAP Eat-The-Rainbow Slaw
Amount Per Serving
Calories 64
Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 2mg0%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 3g3%
Protein 1g2%
* Percent Daily Values are based on a 2000 calorie diet.
