Low FODMAP Whole30 Classic Coleslaw
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Learn more →Ingredients
6 servings
For the W30 mayo
- 2 pasteurized egg yolks
- 1 tsp dry mustard
- 1 tbsp apple cider vinegar
- ½ tsp salt
- ¾ cup light olive oil
For the slaw
- 4 cups green cabbage, finely shredded
Ingredient noteA serving of up to about 3/4 cup of cabbage is low in FODMAPs, and this recipe stays within that amount, making it likely Low FODMAP. If you prefer to always avoid cabbage, please tap it and change its rating to Red.
- 1 cup red cabbage, finely shredded
Ingredient noteA serving of up to about 3/4 cup of red cabbage is low in FODMAPs, and this recipe stays within that amount, making it likely Low FODMAP. If you prefer to always avoid red cabbage, please tap it and change its rating to Red.
- 1 cup carrots, shredded
For the dressing
- 2 tbsp apple cider vinegar
- 1 tsp dry mustard
- ½ tsp celery seed
- ½ tsp salt
- ¼ tsp black pepper
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Make the mayo: whisk the pasteurized egg yolks, dry mustard, apple cider vinegar, and salt together in a medium bowl until the yolks are smooth and slightly thickened. While whisking constantly, add the light olive oil in a very thin, steady stream — almost drop by drop for the first 2–3 tablespoons — until the mixture begins to thicken and turn pale. Once an emulsion has formed, you can pour the remaining oil in a thin but continuous stream, whisking the whole time, until all the oil is incorporated and the mayo is thick and creamy. Set aside.
- 2
Combine the shredded green cabbage, red cabbage, and carrots in a large mixing bowl.
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