Carrot Slaw with Mayonnaise (Low-FODMAP)

Enjoy my recipe for a crunchy carrot-based slaw made creamy with mayonnaise and buttermilk, which holds up as a healthy side or a sandwich topping.

Crunchy Coleslaw Made Entirely with Carrot

You’d think that a carrot slaw would be too much carrot – that it’d remind you of eating baby carrots out of the bag. But actually you’d be surprised – this carrot slaw is really balanced, fresh, and just a touch sweet. While cabbage tends to get sogged down by the weight of creamy mayonnaise, these carrots remain crisp and crunchy.

You may find you prefer this carrot slaw – especially if you want to reap some of the fantastic health benefits like beta carotene (resulting in vitamin A), vitamin K, and potassium. And for those of us who can’t handle all the fiber or sorbitol in raw cabbage – this will really hit the sweet spot!

🍳 Recommended Equipment

  • Food processor or julienne peeler or a good ole knife and cutting board
  • Large bowl for mixing
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Adjust Servings
10 carrots
cup mayonnaise (or up to a ½ cup if you like it richer)
¼cup buttermilk can substitute yogurt or lactose-free yogurt)
2tablespoons parsley, minced
1tablespoon chives, minced
¼cup pickles, diced
1teaspoon lemon juice
½teaspoon lemon zest
1teaspoon garlic oil



Prepare vegetables

Using a food processor, a julienne peeler, or a simple knife, julienne 10 peeled carrots into shreds.
Also, dice ¼ cup of pickles, 2 tb parsley, 1 tb of chives. Juice 1 tsp of lemon and ½ tsp of lemon zest.
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Mix all ingredients in a large bowl

Mix shredded carrots, ⅓ cup mayonnaise, ¼ cup buttermilk, ¼ cup of pickles, 2 tb parsley, 1 tb of chives, 1 tsp lemon juice, ½ tsp of lemon zest, and 1 teaspoon of garlic oil.
Chill for 30 minutes to 1 hour before serving.
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