Makes 8 servings
Fody's Rainbow Low FODMAP Salad
Description of Fody's Rainbow Low FODMAP Salad
Fresh, crunchy salads are perfect for the warmer months alongside all manner of grilled main dishes. While you might think of coleslaw as always being coated with mayonnaise or another creamy dressing, they come in lighter versions too, such as this Rainbow Low FODMAP Salad, which is colorful and enlivened with Fody's Low FODMAP Garden Herb Salad Dressing. We know that many people mistakenly believe that vegetables are off-limits when following the low FODMAP diet. Nothing could be further from the truth, and this low FODMAP recipe showcases several low FODMAP vegetables in all their colorful glory. Stick with the serving sizes and this salad will be low FODMAP and we think you will enjoy it all summer long!
Fody's Rainbow Low FODMAP Salad Ingredients
- 4-ounces (115g) finely shredded green cabbage
- 4-ounces (115 g) finely shredded red cabbage
- 1-ounce (30 g) finely shredded Lacinato kale
- 1 medium carrot, finely shredded or grated
- ½ cup (65 g) fresh yellow corn
- ½ medium red bell pepper, cored and julienned
- Fody Low FODMAP Garden Herb Salad Dressing
Directions for Fody's Rainbow Low FODMAP Salad
Place the green cabbage, red cabbage, kale, carrots, corn and red pepper in a large mixing bowl and toss to mix well. Shake the salad dressing well and drizzle the salad with dressing, mixing as you go, using only enough to just moisten the slaw. Low FODMAP salad is ready to serve or may be refrigerated covered in an airtight container for up to 6 hours.
About the Chef
Dédé Wilson is the author of 17 cookbooks, including co-author of The Low FODMAP Diet: Step By Step. Low FODMAP Recipes come courtesy of FODMAP Everyday® where we help you thrive while following the Low FODMAP Diet.
This original low FODMAP chicken 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®.
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