Low FODMAP Whole30 Classic Coleslaw

Total time50 min

Prep time20 min

Cook time0 min

This crisp, creamy slaw starts with a from-scratch mayo — pasteurized egg yolks whisked with dry mustard and apple cider vinegar, then slowly built up with light olive oil until it turns thick, glossy, and pale. That homemade base gets stirred with more vinegar, celery seed, and a touch of black pepper for a tangy, well-seasoned dressing that clings to every shred of green and red cabbage and carrot. Tossed together and chilled for just half an hour, the cabbage softens slightly while staying crunchy, and the flavors round out into something bright and balanced rather than one-note. A scatter of fresh parsley at the end adds a clean, herby finish before serving. It's an easy make-ahead side that holds up well in the fridge, and it's a genuinely solid pick for a low FODMAP spread since every component is built from simple, traceable ingredients rather than a jarred dressing or bottled mayo. Bring it to a cookout or spoon it alongside grilled protein — either way, it delivers all the classic coleslaw crunch and tang you're after.

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Ingredients

6 servings

For the W30 mayo

2 pasteurized egg yolks
Vital Farms Pasture Raised Large Brown Eggs Egglands Best Organic Large Brown Eggs - 12 Count Eggland's Best Classic Large White Eggs, 12 count Egglands Best Cage Free Large Brown Eggs - 12 Count Vital Farms Pasture-Raised Organic Large Eggs
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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 note
A 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 note
A 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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