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4 from 1 vote

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.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Lunch, Side Dish
Cuisine: Low Fodmap
Keyword: cabbage, carrots, coleslaw, tahini, walnuts
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.