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Low FODMAP Mediterranean Coleslaw
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Low FODMAP | Recipe

INGREDIENTS :

  • 4 cups shredded green cabbage
  • 1 medium carrot, shredded (about ½ cup)
  • ½ cup chopped roasted red bell peppers (about ½ medium pepper, if roasting your own) – I used jarred roasted red bell peppers (see note)
  • ⅓ cup pitted kalamata olives, roughly chopped
  • 3 tablespoons garlic-infused olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon lemon juice (about  lemon)
  • 1 teaspoon dried oregano
  • Pinch of sugar, optional
  • Salt and pepper
  • ⅓ cup (50 grams) crumbled feta cheese, optional

INSTRUCTIONS :

  1. Place cabbage, carrots, roasted red bell peppers, and olives in a large bowl. Toss to mix.
  2. Whisk together olive oil, red wine vinegar, lemon juice, and oregano in a small bowl. Adjust flavor with optional sugar, salt, and pepper. A little bit of sugar can help cut the lemon and vinegar if you find it too sour.
  3. Pour dressing over veggies and toss until evenly coated.
  4. Serve topped with optional feta cheese.
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