Coleslaw – paleo, egg free and Low FODMAP
2 + 1/4
green or red
spring onion tops
Green part only
Apple Cider Vinegar
Garlic Infused Olive Oil
Pink Himalayan rock salt
Prepare the Veg
Take a shape knife and carefully slice the cabbage into thin strips. If the strips are long, you may want to cut them into smaller pieces. Add the cabbage to a colander ready to wash.
Wash the carrots (and peel them if you wish), then using a julienne peeler, cut them until all of the carrots have been used up. Place aside until needed.
Using a sharp knife, slice the green parts of the spring onions lengths ways so that you are left with long strips of green.
When you have done this, chop them into shorter strips, pieces about as long as your little finger. Place these in the colander with the cabbage and wash for a minute or two, then allow to drain.
Make the Dressing
Place the coconut yogurt, mustard (or horseradish) apple cider vinegar, garlic oil and salt into a bowl and mix thoroughly.
Add the cabbage, onion greens and carrot and mix until all the ingredients are thoroughly combined.
Cover the bowl or transfer to a container and keep in the fridge.
It should last about 5 days (although I have had mine for up a week!!).
Serve with salad, burgers and avocado for an easy yet tasty dinner.
If you want to make the coleslaw extra creamy you can add in extra coconut yogurt or you can blend the dressing mixture and add in some canned artichoke hearts.
You can use red or green cabbage, this recipe has been tested with both types