Low Sodium Coconut Ranch Cabbage Slaw

Total time35 min

Prep time20 min

Cook time0 min

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Ingredients

4 servings

For the dressing

1 can (13.5 oz) full-fat coconut milk, chilled overnight
Thai Kitchen Unsweetened Coconut Milk - 13.66 Fl. Oz.Goya Coconut Milk 13.5oz Thai Kitchen Organic Unsweetened Coconut Milk - 13.66 Fl. Oz.Native Forest Unsweetened Organic Classic Coconut Milk 13.5 fl oz A Taste of Thai Coconut Milk 13.5 Oz
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2 tbsp apple cider vinegar
1 tbsp extra-virgin olive oil
1 clove garlic, finely grated
2 tbsp fresh chives, finely chopped
2 tbsp fresh dill, finely chopped
2 tbsp fresh parsley, finely chopped
½ tsp onion powder
½ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp ground ginger

For the slaw

4 cups green cabbage, thinly shredded
1 cup red cabbage, thinly shredded
2 medium carrots, peeled and julienned or coarsely grated
3 scallions, thinly sliced (green tops only)

For serving

1 tbsp fresh parsley, roughly chopped (optional)

Instructions

1
Open the chilled can of coconut milk and scoop the thick cream from the top into a small mixing bowl, leaving the watery liquid behind. You should have about 1/2 cup of thick cream.
2
Add the apple cider vinegar, olive oil, grated garlic, chives, dill, parsley, onion powder, salt, and ground ginger to the coconut cream. Whisk until smooth and well combined, then taste and adjust salt if needed.

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