Low-FODMAP | Gluten-free
Serves 2
A crisp, spicy red cabbage slaw brought together with a tangy sriracha mayo and topped with salmon or roast chicken. Fresh, crunchy and quick, with avocado for richness and rocket for a peppery lift — it works as a light meal on its own or alongside just about anything.
Ingredients
- Quarter red cabbage, finely sliced
- 1 Lebanese cucumber, grated or finely sliced lengthways, OR 1 grated carrot
- 1 finely chopped hot chilli of any type, to taste
- ½ avocado
- 1–2 cups rocket (arugula) or baby spinach
- Your protein of choice — salmon steak or roast chicken pieces (but it goes with just about anything)
- For the dressing: 2 tbsp mayonnaise, 2 tbsp apple cider vinegar, 1 tsp sriracha, a little salt and pepper to taste
Method
- Rinse and prepare the vegetables. Drain well and set aside in a bowl.
- Mix the dressing ingredients together and set aside.
- Prepare your protein of choice. Once it’s ready, toss the salad together with the dressing and protein, and serve.
Tips
- Dress the slaw just before serving so the cabbage keeps its crunch — once dressed, it softens over time.
- Adjust the chilli and sriracha to your heat tolerance; start small and build, as you can always add more but can’t take it back.
- Add the avocado right at the end and fold gently so it stays in pieces rather than turning to mush.
- Salmon is lovely warm or cold here, so it’s a great way to use up leftover cooked fish or roast chicken — no extra cooking needed.
- Half an avocado keeps this comfortably low-FODMAP; larger amounts of avocado can tip over the threshold, so stick to the half per the recipe.