This low histamine coleslaw skips the vinegar and typical condiments, relying on fresh vegetables, a mild oil dressing, and a pinch of salt for bright, clean flavor. With crisp green cabbage, soft shreds of carrot, and a creamy olive oil blend, it’s a naturally soothing side that’s great for sensitive tummies. Optional apple and cilantro add a touch of sweetness and freshness without triggering histamine issues when handled carefully.

Ingredients Needed:

1 small head green cabbage: chopped, crisp and hydrating
1–2 carrots (optional): shredded, sweet and crunchy (boil if concerned about oxalates)
2 green onions: chopped (use green tops only for lower FODMAP)
½ cup extra virgin olive oil: smooth and anti-inflammatory
1 tsp sea salt: to taste
4 drops organic stevia (optional): adds a hint of sweetness
1 yellow or red delicious apple (optional): peeled and chopped, add just before serving
1 bunch fresh cilantro (optional): chopped, adds brightness

How To Make Low Histamine Coleslaw:

Chop the Cabbage:
Finely chop the green cabbage by hand. Avoid using a food processor if you’re sensitive to sulfuric taste.

Prepare Carrots and Onion:
Shred carrots using a grater or food processor. Chop the green onions (use tops only if needed for FODMAP).

Combine the Veggies:
In a large bowl, mix the cabbage, carrots, green onions, and cilantro (if using).

Make the Dressing:
In a separate bowl, whisk together olive oil (or sunflower oil), salt, and stevia (if using).

Mix It All Together:
Pour dressing over the slaw. Toss gently until everything is coated.

Add Apple (Optional):
If using, peel and chop the apple. Only mix into the portion you’ll eat immediately.

Recipe Tips:

Use only green cabbage to avoid salicylate sensitivity.
Boil carrots to reduce oxalate if needed.
Skip vinegar completely—olive oil and salt provide flavor.
Add apples just before serving—they do not freeze well.
Use sunflower oil if you need a salicylate-safe alternative to olive oil.

How to Store & Reheat:

Room Temperature: Avoid—store immediately.
Fridge: Store in airtight container up to 24 hours. Add fresh apple just before eating.
Freezer: Not recommended—cabbage texture changes and apple won’t freeze well.

Nutrition Facts (Approx. per serving):

Calories: 180
Sodium: 220 mg
Protein: 1 g
Fat: 18 g
Carbs: 5 g
Fibre: 2 g
Sugar: 2 g

FAQs:

Is coleslaw safe on a low histamine diet?
Yes—if made without vinegar or pre-shredded ingredients, and eaten fresh. This version is histamine-safe.

What can I use instead of vinegar in coleslaw?
This recipe uses olive oil, salt, and stevia for flavor. No vinegar needed.

Can I make low histamine coleslaw ahead of time?
Yes—but store without apple and eat within 24 hours. Always use fresh ingredients.

Why no red cabbage?
Red cabbage can be higher in salicylates. Stick to green cabbage for sensitive diets.

Can I use mayonnaise in coleslaw?
Most mayo contains vinegar or additives—not ideal for low histamine diets.

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