A crunchy and healthy mix of shredded wintertime veggies might just be the perfect clean eating detox plan after the heavy food holiday season + it’s a great make-ahead lunch option to take to work!
But how to make a vibrant, flavorful and satisfying winter salad on a low FODMAP diet? With all our food limitations and restrictions, sounds like quite an ordeal…
Actually there are some great low FODMAP options, besides the boring lettuce, that you can easily bring to the table. Just think about winter veggies like parsnip or belgian endive. They are bright, crisp, slightly bitter and packed full of nutrients.
To bring out the best flavor and texture of your veggies, you can also try new ways of cutting them: shaved brussels sprouts (in the middle of the photo), ribboned carrots (bottom right), julienne-cut celeriac (top middle),… It’s easy and you’ll be surprised how a simple cut can enhance their taste.
And don’t forget to add-in some nutrient-dense ingredients such as pulses, nuts and seeds (please check all low FODMAP options and safe serving sizes in the recipe below).
To pull it all together, you’ll need a gorgeous mustard vinaigrette. When there’s enough acid, tougher vegetables grow soft and tender, which gives them major make-ahead potential. So, for the perfectly seasoned salad, simply toss the veggies in the vinaigrette the night before and you won’t have to worry about that little extra jar of dressing leaking all over your lunch bag.
From now on, you can leave the lettuce out of your bowl and allow this salad to become your new lunchtime favorite!
And if you fancy winter salads, you must try this yummy potato salad.
Low FODMAP Winter Salad
- 2,65 oz | 75g belgian endives bias-stripped (use a sharp knife)
- 2,65 oz | 75g carrots ribboned (use a potato peeler)
- 2,65 oz | 75g parsnip julienned (use a julienne peeler, a mandoline or a sharp knife)
- 2,65 oz | 75g cabbage finely sliced (use a sharp knife)
- 0,67 oz | 20g brussels sprouts (optional) shaved (use a mandoline or a sharp knife)
- 1/4 cup | 1,48oz | 42g canned chickpeas
- 1 oz | 30g walnuts (5) roughly chopped
- 2 tablespoons | 0,8oz | 23g pumpkin seeds
- 3 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon dijon mustard
- Pinch of salt
- In a large bowl toss all sliced ingredients and mix gently until well combined.
- Season and coat with the...
- Combine all the vinaigrette ingredients and whisking until smooth.
- Taste and adjust seasonings if needed.
- Toss over salad and place in the fridge for a couple of hours, preferably overnight.