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I took a poll in my Instagram stories last week, and some of you said you were interested in more salad recipes! This isn’t QUITE a salad recipe, but it’s light, raw, refreshing, full of vegetables and has a dressing. So it comes close, right? (; This no-cook Low FODMAP Asian-Style Coleslaw is crunchy and refreshing, and stays crisp all week, so it’s great for meal prep! With a light, sugar-free dressing, this healthy side goes perfect with your protein and carb of choice. I’ll be eating this all week because once you buy one cabbage (or in my case, two), it seriously lasts forever! Now let’s get into it, shall we?

A large platter of simple, light and refreshing Asian-Style Coleslaw topped with jalapenos, mint and lime.

What You’ll Need

Cutting Board & Knife
Measuring Cups & Spoons
Large Bowl
Salad Servers – for mixing.

A large platter of Low FODMAP Asian-Style Coleslaw ingredients, ready to be mixed together.

About the Ingredients & FODMAP Content

Common Cabbage & Red Cabbage – Both common & red cabbage are Low FODMAP in 3/4 cup servings. Common cabbage is moderate FODMAP at 1 cup (for Sorbitol) and red cabbage is moderate FODMAP at 1-1/2 cup (for Fructans). Since they are moderate FODMAP for different FODMAP groups, this serving size should be safe!

Jalapeno – Adds an extra crunch and additional flavor. If you want some heat, leave in some seeds! The FODMAP content is negligible due to the small amount per serving.

Mint & Cilantro – Herbs to provide a refreshing bite & flavor. If you or your loved ones hate cilantro, feel free to omit. The FODMAP content is negligible.

Gluten Free Tamari – The main portion of the dressing, and is Low FODMAP in 2 tablespoon servings.

Fresh Lime Juice & Rice Wine Vinegar – Adds the perfect amount of acidity. FODMAP content is negligible.

Sesame Oil – Adds an aromatic nuttiness to the dressing.

A bowl of simple, light and refreshing Asian-Style Coleslaw topped with jalapenos, mint and lime.

Enjoy! <3

If you tried this Low FODMAP Asian-Style Coleslaw, I’d love to know! It truly supports me and my little blog if you leave a star rating and comment. Or snap a photo and tag me on Instagram @thefodmapfactor, and hashtag it #thefodmapfactor. I love to see it!

Looking for dishes to serve this with? This would go great with my Sheet Pan Orange Chicken. Or my Vietnamese-Style Meatballs.

Print Pin

Low FODMAP Asian-Style Coleslaw – Plant-Based, Paleo- & Whole30-Friendly

This no-cook Low FODMAP Asian-Style Coleslaw is crunchy and refreshing, and stays crisp all week – perfect for meal prepping! With a light, sugar-free dressing, this healthy side goes perfect with your protein and carb of choice.

Course Salad, Side Dish

Cuisine Asian

Keyword Added Sugar Free, Dairy Free, Gluten Free, Low FODMAP, Paleo, Plant Based, Refined Sugar Free, Side Dish, Soy Free, Vegan, Whole 30, Yeast Free

Prep Time 20

Servings 6 servings

Ingredients

The Vegetables

3 cups cabbage sliced into slivers
2 cups red cabbage sliced into slivers
1 small jalapeno deseeded & minced
1 tablespoon mint chopped
1 tablespoon cilantro chopped

For the Dressing

2 tablespoons gluten free tamari
1-1/2 tablespoons fresh lime juice
2 teaspoons rice wine vinegar
2 teaspoons sesame oil
ground pepper to taste
pinch of crushed red pepper flakes optional
sesame seeds optional

Instructions

Toss all prepared ingredients in a bowl. Can be enjoyed right away, but it will be more flavorful after the vegetables have had some time to sit in the dressing. Mix again right before serving to redistribute ingredients.