A creamy, yet crunchy slaw can be such a great way to enjoy a bunch of shredded vegetables and herbs! The serving size is low FODMAP and in line with the Monash University FODMAP Diet App (at the time of writing) and it is also SIBO Bi-Phasic Diet friendly too.
1 cup green cabbage, shredded
1/4 head lettuce
1/4 cup parsley
1 tbsp chives, chopped
2 tbsp mayonnaise
Salt and pepper to taste
Shred the cabbage in a food processor or slice thinly with a knife then place in a large bowl
Grate the carrot, thinly slice the lettuce, parsley and chop the chives
Add this to the bowl with the mayonnaise and salt and pepper to taste and stir well
Disclaimer: We recognize that some ingredients listed in this recipe may be a trigger food for some people. Please feel free to omit or substitute any ingredients that don’t work for you.