1 Chinese cabbage* (approx. 800g/1lb 12oz), halved
2 red peppers, membranes and seeds removed
1 yellow pepper, membranes and seeds removed
1 orange pepper, membranes and seeds removed
1 red chili, seeds removed
large bunch (approx. 100g/3½oz) fresh coriander
250ml/9fl oz pineapple juice, from a carton
2 limes, preferably unwaxed
1½ tbsp sea salt flakes, or to taste
2 tsp toasted sesame oil
2 tsp maple syrup
*Chinese cabbage is the only variety of cabbage suitable for the low FODMAP diet.
Shred the cabbage thinly and put into the largest bowl you have.
It may be easier to use a huge saucepan as you need to toss all the ingredients together later, and even my largest mixing bowl isn’t big enough.
Cut the peppers into very thin slices. Add to the cabbage.
Finely chop the red chili, and do the same with the coriander – stalks and leaves.
Add the chili and all but a tablespoon of the chopped coriander to the cabbage bowl.
In a bowl or measuring jug, mix together the pineapple juice, the zest and juice of 1 lime and the juice of half of the second.
Sprinkle in the salt, add the sesame oil and maple syrup, and whisk together before pouring over the prepared vegetables.
Toss to mix, then leave to stand for at least 15 minutes, and up to 2 hours, before serving.
Sprinkle the reserved tablespoonful of chopped coriander over the finished slaw.
Recipe adapted from: Good Food