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
|⅓cup 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