The weather is finally starting to take a turn for the better and I could not be more excited! With all this staying at home business I am beyond grateful that we have a private backyard and plenty of outdoor space to get some fresh air and not feel so cooped up. Yesterday was one of those days where there was still a crisp chill in the air, but the sun was shining and the grill was begging us to unearth it from its winter storage spot in the garage. Let’s be honest, who would say no to a good outdoor grill session?! Not this girl! I knew what we were going to make for the main course, but I was stumped on what kind of sides I wanted. We have tons of fresh veggies right now, but a true abundance of broccoli so I decided to start there. Typically I like to toss our veggies on the grill too, but there’s just something about grilling broccoli that feels… weird? I mean don’t get me wrong, I love a good char on most things but not totally sure that’s how I want to eat my broccoli. Anyway, I digress.
So, here I am ready to get my grill on but what shall I make on the side? I was scrolling through insta and came across a post on @powrdnutrition that was a recipe for broccoli slaw, and wouldn’t you know it I had all the ingredients on hand! I made a few tweaks to make sure my version was low FODMAP friendly for those of us who need to be extra kind to our gut. This recipe makes the perfect side dish to whatever you’ve got grilling or would make an excellent lunch with the addition of a little protein like chickpeas or tofu if you tolerate!
Gut friendly tip for my fellow SIBO/IBS friends: lightly steam the veggies for ease of digestion. I have noticed that I do well with small amounts of raw veggies, but still can’t handle a full on salad. I steamed the lima beans but left all other veggies raw. I serving of this (about 3/4 of a cup for me) was perfectly fine, but if I wanted to enjoy as a full meal rather than a side, lightly steaming the veggies will help decrease bloating & discomfort.This looked so pretty I ::almost:: didn’t want to add the dressing!
2 cups broccoli, chopped
1/4 cup purple cabbage, chopped
1/2 cup shredded carrots
1/2 cup lima beans (low FODMAP serve is 1/4 cup, this recipes is 6 servings)
3 pitted dates, chopped (low FODMAP serve is 1 date)
Juice from 1/2 lemon
1 tsp apple cider vinegar
1 tbsp maple syrup
1 tbsp sesame oil
3 tbsp hummus or chickpeas (pulsed in food processor. eliminate if not tolerated)
Chop all veggies and toss in a large bowl.
In a separate smaller bowl, whisk together dressing ingredients and add to veggies, tossing until
I let mine sit for about an hour before serving so the veggies could really soak up the dressing, but if you don’t have the time it’s not necessary to let the dish sit.