Low FODMAP Harissa-Orange Zucchini Herb Slaw

Total time33 min

Prep time20 min

Cook time3 min

Low FODMAP Harissa-Orange Zucchini Herb Slaw

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the slaw

3 medium zucchini (about 1 ½ lb total)
Zucchini Baby Green Zucchini Packaged Zucchini Stop & Shop Fresh Vegetables Zucchini Planks H-E-B Fresh Cut Green Zucchini
See all
¾ tsp fine sea salt, divided
¼ cup fresh mint leaves, roughly torn
¼ cup fresh flat-leaf parsley leaves, roughly chopped
2 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.
3 tbsp raw pumpkin seeds (pepitas)

For the dressing

2 tbsp harissa paste
3 tbsp fresh orange juice (from about 1 orange)
Ingredient note
Freshly squeezed orange juice is low in FODMAPs in modest amounts, and this recipe works out to about 2 1/4 teaspoons per serving, so it is likely fine.
1 tsp orange zest
2 tbsp extra virgin olive oil
1 tbsp raw honey
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than honey.
1 tsp fresh lemon juice
¼ tsp ground cumin
¼ tsp ground turmeric

Instructions

1
Using a box grater (large holes) or a julienne peeler, shred or cut the zucchini into long, thin strands. Transfer to a colander set over the sink, toss with 1/2 tsp of the salt, and let stand for 10 minutes to draw out excess moisture.
2
While the zucchini drains, toast the pumpkin seeds in a small dry skillet over medium heat, stirring frequently, until they begin to pop and turn golden, about 2–3 minutes. Transfer immediately to a plate and let cool.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!