Makes about 6 cups (820 g); 12 servings; serving size ½ cup (68 g)
Description of Fody's Creamy Garden and Herb Low FODMAP Coleslaw
Mayonnaise and Fody Garden Herb Low FODMAP Dressing combine to make a simple coleslaw dressing. You can make this classic low FODMAP side dish in less than 10 minutes and it is perfect for all your summer cookouts.
Fody's Creamy Garden and Herb Low FODMAP Coleslaw Ingredients
- 8-ounces (225 g) green cabbage, finely shredded
- 8-ounces (225 g) red cabbage, finely shredded
- 1 medium carrot, ends trimmed, shredded
- 1/2 green bell pepper, cored, julienned
- ¾ cup (170 g) mayonnaise
- 1/3 cup (75 ml) Fody Garden Herb Low FODMAP Dressing
- 1 teaspoon Dijon mustard
- ½ teaspoon dried dill
- Freshly ground black pepper
Directions for Fody's Creamy Garden and Herb Low FODMAP Coleslaw
Toss the two cabbages, carrot and bell pepper together in a large mixing bowl; set aside.
In a small bowl whisk together the mayo, Fody Garden Herb Low FODMAP Dressing, Dijon mustard and dill, then pour over the vegetables and mix everything together well. Taste and season well with salt and pepper.
Coleslaw is ready to eat and can also be refrigerated in an airtight container for up to 3 days. Serve at cool temperature.
You can just add all the dressing ingredients to the bowl of vegetables and stir everything around, but it is more difficult to get everything coated evenly. Saves washing a bowl, though!
About the Chef
Dédé Wilson is the author of 17 cookbooks, including co-author of The Low FODMAP Diet: Step By Step.
Recipe brought to you by FODMAP Everyday® where we help you thrive while following the Low FODMAP Diet.
This original Low FODMAP recipe was created by recipe developer and author Dédé Wilson. You can find many more original Low FODMAP recipes, food and diet guidance as well as resources, support and more at FODMAP Everyday®.fodmapeveryday.com