Coleslaw with Toasted Walnuts and Tahini Vinaigrette
This low FODMAP coleslaw is a simple and flavorful side dish perfect for a light and healthy meal. With crunchy toasted walnuts and a special tahini vinaigrette.
Servings: 1 person
Ingredients
- 2,64 oz | 75g cabbage finely sliced
- 2,64 oz | 75g carrots julienned (you can use a julienne peeler, a mandoline or a sharp knife)
- 0,56 oz | 16g scallions green parts only, sliced
- 1 oz | 30g walnuts roughly chopped
For the Tahini Vinaigrette
- 3 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon tahini
- Pinch of salt
- Pinch of black pepper
Instructions
- In a medium pan over medium heat, toast the walnuts stirring frequently, until fragrant and set aside.
- In a large bowl toss cabbage, carrots and scallions.
- Add toasted walnuts and toss gently until well combined.
- Season and coat with...
Tahini Vinaigrette
- Combine all the vinaigrette ingredients and whisking until smooth.
- Taste and adjust seasonings if needed.
Notes
Low FODMAP diet: 2,64oz | 75g of cabbage is the recommended serving per meal so you can eat all the coleslaw.