This low FODMAP salad is as warm in colour as it is in temperature. It’s a fun, fruity, flavoursome vegetable salad that is a delight to eat. Every mouthful is literally a burst of different flavours!
Having just re-downloaded Sue Sheppard’s FODMAP app (Highly recommended!! A great resource backed by sturdy scientific data) I am rediscovering fruits and vegetables I have neglected. This week I thought I’d have some fun experimenting with red cabbage and radishes.
Ingredients 300g red cabbage, roughly shredded
3 large carrots, halved and sliced (approx. 1x1cm)
600g pumpkin, cut into small slices (1cm thick, approx. 5x5cm)
3 seedless mandarins, peeled and segmented
3 tbs olive oil
2 1/5 tbs maple syrup
1 tbs whole grain mustard
2 tbs red wine vinegar
A few sprigs of mint
Preheat oven to 200° (180° fan forced)
Combine 2 tbs of olive oil, 2 tbs of maple syrup and the whole grain mustard, and mix thoroughly. Pour over carrot and pumpkin and toss to coat.
Lay carrots and pumpkin in a lined baking tray. Roast for 30-40 minutes, turning once or twice.
Prepare dressing by mixing remaining olive oil, maple syrup and red wine vinegar.
In a large serving bowl mix roasted vegetables, cabbage, mandarins, mint and salad dressing