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Fresh Low-FODMAP Coleslaw Recipe Easy Garlic-Free Dressing for Sensitive Stomachs

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A fresh, crunchy low-FODMAP coleslaw with a creamy garlic-free dressing, perfect for sensitive stomachs and quick to prepare.

Ingredients

Scale
  • 4 cups green cabbage, shredded
  • 2 medium carrots, grated
  • 1 medium red bell pepper, julienned
  • Green tops of 2 green onions, thinly sliced
  • 2 tablespoons fresh parsley, chopped
  • 1/2 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon maple syrup
  • 1 tablespoon garlic-infused olive oil
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • Freshly ground black pepper to taste

Instructions

  1. Prepare the Vegetables: Wash all fresh produce thoroughly. Shred about 4 cups of green cabbage finely using a sharp knife or food processor. Grate 2 medium carrots and julienne 1 red bell pepper into thin strips. Slice the green tops of 2 green onions thinly, avoiding the white parts. Chop 2 tablespoons of fresh parsley finely. (Time: 10 minutes)
  2. Make the Dressing: In a small bowl, combine 1/2 cup mayonnaise, 2 tablespoons apple cider vinegar, 1 teaspoon maple syrup, 1 tablespoon garlic-infused olive oil, and 1 teaspoon Dijon mustard. Whisk until smooth and slightly thickened. Season with 1/2 teaspoon salt and freshly ground black pepper to taste. (Time: 5 minutes)
  3. Toss the Salad: Transfer the shredded cabbage, grated carrots, julienned bell pepper, green onion tops, and parsley into a large mixing bowl. Pour the dressing over the veggies and toss gently but thoroughly to coat evenly. (Time: 5 minutes)
  4. Chill and Serve: Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to let flavors meld and cabbage soften slightly without losing crunch. Before serving, stir and adjust seasoning if needed. (Time: 30 minutes)

Notes

If the slaw tastes dry after refrigeration, add a splash of garlic-infused olive oil or a teaspoon of apple cider vinegar to brighten it up. Do not skip chilling to allow flavors to meld and texture to improve. For a lighter dressing, substitute mayonnaise with plain lactose-free yogurt or vegan mayo. Maple syrup can be replaced with brown sugar. Add fresh chives instead of parsley for a twist.

Nutrition

Keywords: low-FODMAP, coleslaw, garlic-free, sensitive stomach, gluten-free, dairy-free option, easy recipe, healthy salad

Find it online: https://coracooks.com/fresh-low-fodmap-coleslaw-recipe-easy-garlic-free-dressing-for-sensitive-stomachs/