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.
Lunch, Side Dish
cabbage, carrots, coleslaw, tahini, walnuts
My Gut Feeling
| 75g cabbage
| 75g carrots
julienned (you can use a julienne peeler, a mandoline or a sharp knife)
| 16g scallions
green parts only, sliced
| 30g walnuts
For the Tahini Vinaigrette
extra virgin olive oil
apple cider vinegar
of black pepper
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...
Combine all the vinaigrette ingredients and whisking until smooth.
Taste and adjust seasonings if needed.
Low FODMAP diet: 2,64oz | 75g of cabbage is the recommended serving per meal so you can eat all the coleslaw.