Pesco-Vegan/Vegan | Low-FODMAP | Gluten-Free | OMS-Friendly (contains mayonnaise of your choice)

Serves 6


  • Quarter green cabbage, finely shredded
  • Quarter red cabbage, finely shredded
  • 1 medium carrot, grated or julienned
  • Generous handful of flat-leaf parsley, finely chopped (and fresh mint if you have it around)
  • 1 can of chickpeas, drained and rinsed thoroughly (1/4 cup only per serve acceptable for Low-FODMAP)
  • Greens of one spring onion, finely chopped
  • 1 cup of raw almonds, roasted gently in a pan (no more than 10 nuts per serving for Low-FODMAP)


  • 1/4 cup of mayonnaise (if Vegan, use soy mayonnaise or another of your choice)
  • 1/4 cup of olive oil
  • 1 Tbsp seeded mustard
  • 2 Tbsp apple cider vinegar or lemon juice
  • Salt and pepper to taste


  1. Cook the almonds by adding them to a small amount of oil to coat, in a hot pan. Watch. Don’t let them burn, but when they become fragrant, remove. Set aside.
  2. Shred the cabbage and carrot using a mandolin – fine slices are much nicer to eat than thicker ones you get with a knife.
  3. Chop the parsley (and mint) and spring onion finely.
  4. Add all coleslaw ingredients to a large bowl.
  5. Combine dressing ingredients, and stir well with a fork.
  6. Pour dressing and almonds into coleslaw, and combine.


This salad saves well for several days in the fridge.