Evelyn Reed low fodmap coleslaw. yeah, this one’s weirdly satisfying. it’s that creamy-crunchy thing, but without the garlic-onion gut bomb that usually comes with slaw. no weird bloat, no mystery tummy ache. just clean, cool cabbage with tangy dressing you actually can eat at a barbecue. and it’s fast. like… 10 minutes, tops.
Jump to RecipeIngredients Needed
- ½ cup mayonnaise: use one with no garlic or onion powder — Hellmann’s Light works.
- ¼ cup granulated sugar: balances the tang, helps the dressing stick.
- 2 tbsp apple cider vinegar: FODMAP-friendly in small amounts.
- 2 tbsp lemon juice: brightens it up — totally optional if citrus is a trigger.
- ½ tsp salt: skip or reduce based on your needs.
- 6 cups shredded cabbage: green or a mix — just not too tough.
- 2 cups shredded carrots: sweet and crisp, totally safe.
How To Make Low FODMAP Coleslaw
Make the dressing:
In a big bowl — like, bigger than you think you need — whisk together mayo, sugar, vinegar, lemon juice, and salt. It’ll look too thin at first, but trust the process.
Add the veg:
Toss in cabbage and carrots. Mix until everything’s coated — like, every shred should be glossy. Cover it up and chill till you’re ready to eat. It gets better the longer it sits. Next day? Even better.
Recipe Tips
- Use FODMAP-approved mayo — check labels for garlic/onion.
- Pre-shredded coleslaw mix saves time, just double-check ingredients.
- Let it sit at least 1 hour for best texture and flavor.
- Skip lemon juice if citrus bothers you — still works without it.
How to Store & Reheat
- Room Temperature: max 1 hour if it’s hot out.
- Fridge: up to 3 days in airtight container.
- Freezer: nope. don’t even try it — gets soggy and weird.
Nutrition Facts (Approx. per serving)
- Calories: 120
- Sodium: 180mg
- Protein: 1g
- Fat: 10g
- Carbs: 8g
- Fibre: 2g
- Sugar: 6g
FAQs
Is mayonnaise low FODMAP?
Yep — as long as it doesn’t have garlic or onion. Hellmann’s Light is usually safe.
Can I use pre-shredded coleslaw mix?
Yes — just make sure it doesn’t have mystery flavor packets or added high FODMAP stuff.
What if I’m sensitive to lemon or vinegar?
Use just one, or reduce the amount. It’ll still taste good.
Can I make this ahead of time?
Please do. It’s way better after chilling for a few hours or overnight.
What’s a good protein to pair with this?
Grilled chicken, plain baked fish, or low FODMAP turkey burgers.
Low FODMAP Coleslaw Recipe
Course: Side DishCuisine: AmericanDifficulty: Easy8
servings10
minutes120
kcalCool, creamy, and gut-friendly — this Low FODMAP Coleslaw skips the onion and garlic but keeps the crunch.
Ingredients
½ cup FODMAP-safe mayo
¼ cup granulated sugar
2 tbsp apple cider vinegar
2 tbsp lemon juice (optional)
½ tsp salt (optional)
6 cups shredded cabbage
2 cups shredded carrots
Directions
- Whisk mayo, sugar, vinegar, lemon juice, and salt in large bowl.
- Add cabbage and carrots, toss to coat.
- Chill for 1+ hour if you can — flavor gets better.
- Stir again before serving.
Notes
- Avoid mayo with garlic/onion powders.
- Skip lemon if acid-sensitive.
- Pre-bagged slaw saves time — just read the label.
- Keeps well in fridge, but not freezer.
