Low FODMAP Cole Slaw with Pepitas

The winter months bring their own limitations in terms of Low FODMAP produce available at the market. That said, we want to think creatively and take advantage of what is fresh so that we can have crunchy green salads to go with our lunches and dinners. You might think of slaws as something you typically find alongside burgers in the middle of the summer, but we have put together a fantastic Low FODMAP cole slaw that you can make mid-winter - or anytime for that matter - because it uses vegetables that are available year-round and are also Low FODMAP: green cabbage, kale, scallions (green parts only) and the crunchy addition of pepitas. You could dress this with a simple vinaigrette, or use your favorite Fody Low FODMAP salad dressing.

Toss together the cabbage, kale and scallions in a large mixing bowl. Drizzle with dressing, tossing as you go, using only enough to just moisten the slaw. Season to taste with salt and pepper. Low FODMAP cole slaw is ready to serve or may be refrigerated covered in an airtight container for up to 6 hours. Toss in pepitas right before serving to preserve their crunch.