This recipe has been designed to minimise FODMAPs to aid digestion for those who have a sensitive gut.
Low FODMAP foods exclude things that are fermentable (to reduce gas), oligosaccharides (e.g. wheat, rye, onions, garlic and legumes), disaccharides (lactose found in milk and soft cheeses), monosaccharides (fructose found in fruit) and polyols (some artificial sweeteners).
Salmon is extremely nutrient-dense and provides heaps of bioavailable protein, omega 3, vitamins B3, B12, D and E, calcium, phosphorus and selenium. The slaw rounds out the micronutrient profile with vitamins B6, A, C and K1 along with iron, manganese and potassium.
One serve provides 260 calories, 25 g protein, 12 g fat, 10 g of net carbs and P:E = 1.1.
The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.
- 50 g (1.75 oz) red cabbage, finely sliced
- 30 g (1 oz) parsley, finely chopped
- 1 small carrot, grated
- 1 spring onion, chopped (greens only)
- 1 tsp olive oil (optional)
- 1 tin wild salmon & juices
- Salt and pepper to taste
- Place the veggies together in a salad bowl and toss.
- Top with the tinned salmon and pour over the juice from the tin for extra flavour.
- Add olive oil, salt and pepper to taste.
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- low FODMAP
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