Hellooooo Summertime! Here’s a recipe that I love from Dr. Amy Meyer (www.amymyersmd.com.) who has a great recipe sight for many different nutrition plans.
This recipe has got all the right crunch, cruciferous veggies and fresh light sweetness with none of the inflammatory oils and sugar. Please enjoy (with some exceptions for low FODMAP):
Green Apple and Cabbage Slaw
Servings: 4 people
2 cups shredded red cabbage
2 cups shredded green cabbage
1 small green apple peeled, spiralized or shredded
1/2 cup carrots shredded, or celery diced
3 green onions sliced (avoid the white part for low FODMAP)
2 tablespoons olive oil (or other natural oil – coconut, avocado, walnut, etc.)
2 tablespoons apple cider vinegar
1/2 teaspoon lemon zest
1 teaspoon honey (optional – avoid for AIP) or Stevia (plain or lemon flavored)
salt and pepper to taste
Combine cabbage, apples, and green onions together in a bowl. In a separate bowl, combine the olive oil, vinegar, honey, salt and pepper. Pour dressing into slaw mixture and combine. Let sit in refrigerator for 30 minutes or more, then serve.