Low FODMAP Grated Carrot Salad
Crunchy, vibrant grated no-FODMAP carrots are the star of our Low FODMAP Grated Carrot Salad. Simply dressed with a little lemon juice and olive oil, or the vinaigrette of your choice, these are also known as carottes râpées in France, where this is a very popular and omnipresent salad.
Ingredients:
- 1- pound (455 g) carrots, trimmed and peeled, shredded
- 1 fresh large heavy lemon, halved, pitted
- 2 to 4 tablespoons (2 tablespoons to 60 ml) extra-virgin olive oil, divided
- Kosher salt
- Freshly ground black pepper
Preparation:
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Place grated carrots in a bowl. Drizzle with about half a lemon’s worth of lemon juice and about half of the smaller amount of the oil. Toss, season with salt and pepper and adjust seasoning and add more lemon juice and/or oil, if desired.
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Salad is ready to serve or refrigerate in an airtight container for up to 3 days. Serve at room temperature or slightly cool.
Notes:
Tips
Variations: You can try various vinegars, as mentioned, and if you like, add a little chopped fresh flat-leaf parsley or even some snipped chives or chopped scallion greens. A pinch of ground cumin accents the carrots beautifully.
FODMAP Information
Our recipes are based on Monash University and FODMAP Friendly science.
- Carrots: Carrots have been lab tested and deemed low FODMAP by both Monash University and FODMAP Friendly. According to Monash carrots contain no FODMAPs.
Please always refer to the Monash University & FODMAP Friendly smartphone apps for the most up-to-date lab tested information. As always, your tolerance is what counts; please eat accordingly. The ultimate goal of the low FODMAP diet is to eat as broadly as possible, without triggering symptoms, for the healthiest microbiome.
