Low-FODMAP | Gluten-Free | Vegan | OMS-Friendly

Lemon-Caper Coleslaw

Coleslaw

  • 6-8 leaves of Tuscan kale, finely shredded (see below)
  • Quarter green cabbage, finely shredded
  • Quarter red cabbage, finely shredded
  • 1 medium carrot, grated or julienned
  • Generous¬†handful of flat-leaf parsley, finely chopped

Dressing

  • 1 cup of soaked raw macadamia nuts (set aside first)
  • 2 Tbsp capers
  • 1/2 cup of freshly-squeezed lemon juice
  • 1 tsp salt
  • 1 Tbsp garlic-infused oil

Method

Cut the crunchy spines out of the kale by rolling up several leaves at a time, spines out. Finely shred using a mandolin or other similar device, or simply cut very, very thin. Don’t scrimp on time here – the fine quality is what makes this salad beautiful.

Add all coleslaw ingredients to a large bowl.

For the dressing, soak the nuts for 15-20 minutes while you prepare the other ingredients. Whiz in a blender with the other dressing ingredients to a creamy paste. If it gets too gluggy after waiting around for too long, add a smidgeon of water or lemon juice to dilute slightly.

Add all ingredients together and mix well. Serve.

Storage

This salad saves well for several days in the fridge.