Cabbage Salad
Total Time: 15 mins
Low FODMAP Serving Size: ¾ cup
Ingredients:
1 large Green Cabbage
4 tablespoons Mayo (heaped)
3 tablespoons Garlic Oil (may sub olive oil)
3 tablespoons White Wine Vinegar
½ teaspoon Salt
1 tsp cracked Pepper
5oz Blue Cheese Crumbles (Dairy Free Sub: nutritional yeast flakes or omit altogether)
¼ cup Dill
Instructions:
Prep Cabbage. Start by removing the outer leaves of the cabbage that have damage and discoloration. Then with the stem of the cabbage facing up, cut the cabbage in half through the stem. Then cut each half in half again, which will give you four quarters. Next, remove the core from each quarter of cabbage by cutting the inner portion on a diagonal. Discard cabbage core. Lastly, place your cabbage quarters with the newly flat edge where the core used to be on the cutting board with the outermost leaves on the top, and slice the cabbage as thinly as possible.
*If you are having trouble envisioning the description and would like a visual explanation, check out this video at 2 minutes and 44 seconds in.
Create Dressing. Add the sliced cabbage to a large mixing bowl. Next add the mayo, garlic oil, and vinegar and toss everything together until cabbage is fully coated. Then salt the cabbage and toss again. Let your cabbage mixture rest for a few minutes to allow the salt and vinegar to break down the fibers and draw out the water. This will make the cabbage easier to digest and create a juicy dressing for the salad.
Add Dill. While the cabbage is resting, finely chop the fresh dill. Add the dill to your cabbage mixture and give it a good toss.
Add Finishing Touches. Lastly, add the blue cheese crumbles to the cabbage and a generous amount of fresh cracked pepper, about ¾ of a tablespoon. Gently mix it in with the tongs to ensure that all the blue cheese crumbles don’t fall to the bottom. Finish with another dusting of fresh cracked pepper, about ¼ of a teaspoon.
Taste for salt. As always, taste to see if it is salted to your liking.
Serve. If you are unsure how your body tolerates cabbage, or if you are still in the elimination phase of your Low FODMAP Diet, you may enjoy ¾ of a cup, which is the low fodmap serving size.
Cabbage salad with chicken fritter.
Enjoy!
NOTES:
Pairs Well with: Whole Roast Chicken, Pickle Brined Chicken and Rice, Polish Pickle Soup, Chicken Fritters, Gluten Free Goulash and Pumpkin Sage Pasta.
Prep it! This is the perfect salad to meal prep for the week since the hearty cabbage leaves maintain their crunch longer than other greens. I like to store it in pint containers in the fridge for a convenient grab and go option throughout the week.
Thank you guys so much for trying this recipe! I’d love to know what you think. Let me know in the comments! Don't forget to tag me if you post a pic, I love to see your cooking!!
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