Wednesday, June 6, 2018

Low-FODMAP Creamy Coleslaw

Low-FODMAP Creamy Coleslaw  /  Delicious as it Looks


Hi everyone! I guess it's been a while. All I can say is that I've just been busy with life. I have some new interests these days and food isn't as much of a priority anymore. I mean, I need food to survive and I still love recipes and photography, but it's just not an obsession anymore. It actually makes perfect sense now that I'm not trying to lose weight by restricting. If you want to learn more about this, check out the Minnesota (Semi-) Starvation Experiment by Ancel Keys. (And people think dieting is "healthy?" What on earth have we been thinking?) Anyways, keeping up with a blog (especially a food blog) is a lot of work. However, I still have some recipes in the works and hope to carve out some time to share them with you.



This post on coleslaw has been in the works for quite a while. These photos are from June of last year! If I remember right, it's a meager amount in a small bowl because I was taking photos of the leftovers. Sometimes I'm just too hungry to take photos before I eat, what can I say.....Coleslaw is more of a summertime dish and I never got around to posting it last summer. So this summer it is. I think this recipe tastes very similar to the coleslaw a certain fried chicken restaurant chain serves. Let me know if you agree!

Low-FODMAP Creamy Coleslaw  /  Delicious as it Looks


print recipe


Creamy Coleslaw
Low-FODMAP, Gluten-Free
makes 6 servings

Ingredients

1/2 cup mayonnaise (I use Hellmann's Light)
1/4 cup granulated sugar
2 tablespoons apple cider vinegar
2 tablespoons lemon juice
1/2 teaspoon salt
6 cups shredded cabbage (14 oz. bag)*
2 cups shredded carrots*

Directions
  1. In a very large bowl, combine the mayo, sugar, vinegar, lemon juice, and salt. Whisk until the sugar dissolves.
  2. Add the cabbage and carrots to the bowl and toss with dressing until coated. Cover and refrigerate until ready to serve (I actually like to make this the day before).

* Instead of the cabbage and carrots, you can use a 16 oz. bag of "Coleslaw Mix" that includes green cabbage, red cabbage, and carrots.

1 comment:

  1. Thank you for taking time to post low-FODMAP recipes. I am new to IBS and have found cooking a challenge. Sites like yours help so much. It's an ongoing learning process of trial and error. I stayed away from apple cider vinegar (because of the apple) but checked it when I saw it in this recipe. Looks like 2 tablespoons is low-FODMAP. Happy to know you will continue to post recipes. All the best!

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