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.
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.
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.
Low FODMAP Eat-The-Rainbow Slaw
Amount Per Serving
Calories 64Calories from Fat 27
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.