Rainbow Winter Slaw

Name: Rainbow Winter Slaw
Total time: 10 min
Ingredients: 1/2 cup (120 ml) canola oil or other neutral flavored oil; 1/4 cup (60 ml) apple cider vinegar; 2 tablespoons sugar; 1 teaspoon Dijon mustard; 1/4 teaspoon kosher salt; 1/2 cup (123 g) lactose-free yogurt, (preferably whole milk, such as Green Valley Organics); 8 ounces (225 g) green cabbage, (cored, outer leaves removed and finely shredded); 4 ounces (115 g) red cabbage, (cored, outer leaves removed and finely shredded); 3 ounces (85 g) Lacinato kale, (about 6 large leaves, large ribs removed and finely shredded); 3 medium carrots, (scrubbed or peeled, tops discarded, shredded); 1/2 cup (87 g) pomegranate seeds ((arils))

www.fodmapeveryday.com

Low FODMAP Rainbow Winter Slaw takes advantage of crisp, fresh vegetables that are easily found even during the winter months. Eating low FODMAP can be delicious and inspirational - and easy!

View full recipe on www.fodmapeveryday.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.fodmapeveryday.com.

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Ingredients

1/2 cup (120 ml) canola oil or other neutral flavored oil
1/4 cup (60 ml) apple cider vinegar
2 tablespoons sugar
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/2 cup (123 g) lactose-free yogurt, (preferably whole milk, such as Green Valley Organics)
8 ounces (225 g) green cabbage, (cored, outer leaves removed and finely shredded)
4 ounces (115 g) red cabbage, (cored, outer leaves removed and finely shredded)
3 ounces (85 g) Lacinato kale, (about 6 large leaves, large ribs removed and finely shredded)
3 medium carrots, (scrubbed or peeled, tops discarded, shredded)
1/2 cup (87 g) pomegranate seeds ((arils))