Go Back
closeup of Low FODMAP Citrus Slaw with Creamy Grapefruit Dill Dressing on green plate

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.

Course: Salad, Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Makes: 8 Servings
Calories: 86 kcal
Author: Dédé Wilson


  • 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


  1. Toss the green and red cabbage, carrot, scallions and cilantro together in a mixing bowl.

  2. 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.
  3. 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.
  4. 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.



  • 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 Facts
Low FODMAP Citrus Slaw with Creamy Grapefruit Dill Dressing
Amount Per Serving
Calories 86 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g5%
Cholesterol 1mg0%
Sodium 35mg1%
Potassium 58mg2%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 4g4%
Protein 1g2%
Vitamin A 85IU2%
Vitamin C 20.7mg25%
Calcium 15mg2%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.