Low FODMAP Bok Choy & Cabbage Herb Salad with Apple Cider Vinegar Dressing

Total time30 min

Prep time20 min

Cook time0 min

5.0

(13)

Low FODMAP Bok Choy & Cabbage Herb Salad with Apple Cider Vinegar Dressing

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Ingredients

4 servings

For the salad

3 cups napa cabbage, thinly shredded
Ingredient note
A serving of up to about 4 2/3 cups of chinese cabbage is low in FODMAPs. This recipe contains only about 3/4 cup per serving, making it likely Low FODMAP. If you prefer to always avoid chinese cabbage, please tap it and change its rating to Red.
3 cups bok choy, thinly sliced crosswise (leaves and stalks)
Ingredient note
A serving of up to about 1 cup of bok choy is low in FODMAPs. This recipe contains about 3/4 cup per serving, which stays within that amount, so it is likely fine for many people. If you prefer to always avoid bok choy, please tap it and change its rating to Red.
3 scallions, green tops only, thinly sliced
Ingredient note
The green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
¼ cup fresh cilantro leaves, roughly torn
¼ cup fresh flat-leaf parsley leaves, roughly torn
2 tbsp fresh mint leaves, roughly torn
1 medium cucumber, halved lengthwise and thinly sliced

For the dressing

2 tbsp apple cider vinegar
3 tbsp extra-virgin olive oil
1 tsp dijon mustard
½ tsp ground ginger
salt and pepper, to taste

For serving

2 tbsp toasted sesame seeds (optional)

Instructions

1
Combine the shredded napa cabbage and sliced bok choy in a large mixing bowl. Add the scallion greens, cilantro, parsley, mint, and cucumber slices and toss to distribute evenly.
2
In a small bowl or jar, whisk together the apple cider vinegar, olive oil, Dijon mustard, and ground ginger until the dressing is emulsified and uniform. Season with salt and pepper to taste.

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