Creamy Dill Coleslaw
Whether you’re headed to a picnic, summer BBQ or just looking for the perfect topping for some baked potatoes, this creamy dill coleslaw has you covered. Prepackaged coleslaw can often contain high FODMAP ingredients due to high quantities of cabbage, onion or garlic seasoning in the mayonnaise or by using ingredients like apple. This recipe is low FODMAP but still delivers on that perfectly creamy flavour you’re looking for.
Serves: 4 people (as a side)
Prep time: 10 minutes
Ingredients:
1 medium carrot
1 ½ cups red cabbage
½ red capsicum
4 lengths spring onion (green part only)
3 teaspoons dill
⅓ - ½ cup mayonnaise
1 teaspoon celery salt
pepper
2 teaspoons apple cider vinegar
Method:
Grate the carrot and finely chop the cabbage, capsicum and spring onion. Mix together in a large bowl and set aside.
Finely chop the dill and mix together in a small bowl with mayonnaise, salt, pepper and apple cider vinegar. Taste and add more apple cider vinegar if you wish.
Add the dressing into the large bowl and mix through ensuring to coat all ingredients well.
This coleslaw is a really great go to recipe if you’re short on time and looking for a delicious side to take to a gathering or for a BBQ. It pairs particularly well with a chicken schnitzel or pulled pork which we have covered for you in the low FODMAP cooking recipe eBook. The use of carrot and capsicum in this recipe allows for a smaller quantity of cabbage than typically called for in a coleslaw. Red cabbage is high FODMAP in serving sizes of more than ¾ cup. It is worth noting that although capsicum is low FODMAP, it does contain capsaicin which many people who experience IBS can find upsetting. If you find that capsaicin is a trigger for your symptoms you can easily leave this out and perhaps add in some more carrot.