Here’s a polished version of the recipe content, ready to paste into the default WordPress editor. Amounts are untouched.
Low FODMAP crunchy red cabbage coleslaw with caraway seeds
Low FODMAP | Vegan | Dairy free | Gluten free Serves 2
This is the coleslaw for anyone who finds most slaws too sweet, too creamy, or too hard on a sensitive gut. There’s no onion, no garlic and no heavy dressing — just crisp red cabbage, a sharp little vinaigrette, and a very generous hit of caraway, which is what makes it taste like so much more than the sum of its parts. It comes together in minutes and goes with almost anything.
Ingredients
- ½ red cabbage, thinly sliced
- 2 tbsp apple cider vinegar
- 2 tbsp extra virgin olive oil
- 2 tbsp caraway seeds
- Generous pinch of salt, to taste
- Freshly ground black pepper
Method
Add the thinly sliced cabbage to a large bowl with the olive oil, vinegar and salt. With clean hands, scrunch everything together — this softens the cabbage and works the dressing right through it. The more salt and vinegar you use, the more the cabbage will soften over time, so go gently if you like it crisp. Drain off any excess liquid and oil before serving if it needs it.
This salad is at its best with plenty of crunch, so make it around 30 minutes before you plan to serve. Leave it much longer and it starts heading towards soft sauerkraut territory — still good, just a different thing.
Right before serving, sprinkle the cabbage very liberally with caraway seeds. Don’t be shy here: the caraway is the whole point, the flavour that carries the dish. Taste as you go and keep adding until it sings.
Serving suggestion
Lovely alongside crumbed fish fillets with a good dollop of mayonnaise.