Low FODMAP Coleslaw (Paleo, Dairy-Free, Refined Sugar-Free)

Ingredients

• 4 cups green cabbage, finely chopped and tightly packed (about 1/2 of a small head of cabbage)
• 2 cups red cabbage, finely chopped and tightly packed (about 1/4 of a small head of cabbage)
• 2 cups carrots, peeled and shredded or chopped into matchsticks (about two large carrots)
• 1 cup scallions, dark green parts only, chopped
• 1/2 cup avocado oil mayo (or your preferred mayo)
• 2 tablespoons apple cider vinegar
• 2 tablespoons pure maple syrup
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground black pepper, plus more freshly cracked pepper for garnish (optional)

Instructions

1. 1

   In a large bowl, add the chopped green cabbage, red cabbage, carrot, and scallions and mix with a spoon until well mixed.

2. 2

   In a small bowl, add dressing ingredients: mayo, apple cider vinegar, maple syrup, sea salt and pepper and whisk to combine.

3. 3

   Pour the dressing over the produce and stir until the produce is well coated with dressing. Cover and refrigerate 2 hours. Stir again prior to serving.

4. 4

   Serve as a summer side dish with Instant Pot BBQ Pulled Pork, Juicy Turkey Burgers, Grilled Pork Chops with Lemon & Sage, or my Instant Pot BBQ Ribs.

5. 5

   Store leftovers in an airtight container in the refrigerator for 3 to 5 days.