Description
A delicious low FODMAP Asian salad with red cabbage, bell pepper, cucumber and carrot julienne. The perfect side dish. Low FODMAP, gluten-free, lactose-free and vegan.
Ingredients
Scale
For the salad
- 1 red bell pepper*
- 1 cucumber
- 300 g (3 cups) red cabbage
- 100 g (1 cup) carrot julienne
- Optional: a few radishes
- Fresh cilantro
- Unsalted peanuts
- Limes for garnish
For the dressing
- 2 tbsp rice vinegar
- 1 tbsp maple syrup or rice syrup
- 1/4 tsp fresh ginger, cut into small pieces
- 1 1/2 tbsp olive oil
- 1/2 tbsp sesame oil
- A splash of lemon juice
- Pepper and salt
Instructions
- Put all ingredients for the dressing together in a bowl and stir together. Put aside.
- Cut the bell pepper into strips. Cut the cucumber in half in the length and then in slices. Cut the red cabbage into small pieces and the radishes into slices.
- Put the bell pepper, cucumber, red cabbage, carrot julienne and radish together into a bowl.
- Pour the dressing on top and toss.
- Chop a handful of peanuts into chunks with a large knife. Garnish the salad with the peanuts, fresh cilantro and pieces of lime.
Notes
*Red bell pepper is low FODMAP up to 43 gram per serving. If you use a medium bell pepper of about 150 gram. One serving of this salad is low FODMAP.
- Prep Time: 10 min
- Category: Dinner
- Method: Chopping
- Cuisine: Asian