AIP Friendly Coconut Ranch Cabbage Slaw
Ranch dressing is one of those things that feels completely off the table when you're navigating an elimination protocol — bottled versions are loaded with dairy, eggs, and a long list of additives that don't belong anywhere near a healing diet. This slaw solves that problem beautifully by building a creamy, herb-packed dressing from chilled coconut milk, letting the thick cream that rises to the top do all the heavy lifting. Apple cider vinegar adds the tangy backbone you expect from a classic ranch, while fresh chives, dill, and parsley bring that signature herbaceous punch without any shortcuts. The slaw itself is a satisfying mix of green and red cabbage, julienned carrots, and scallion greens — colorful, crunchy, and genuinely filling. A short 15-minute rest after tossing lets the cabbage soften just enough to absorb the dressing and mellow into something that tastes like it took far more effort than it did. It serves four and works as a bright, cooling side alongside just about any protein you have going. Once you see how easy it is to pull together, store-bought dressing will never feel worth the ingredient-label anxiety again.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the dressing
- 1 can (13.5 oz) full-fat coconut milk, chilled overnight
- 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
Ingredient noteAIP excludes seed-derived spices such as dill seed, but the dill in this recipe is dill weed - the leaf herb, not the seed - so it is likely AIP-compliant.
- 2 tbsp fresh parsley, finely chopped
- ½ tsp onion powder
- ½ tsp fine sea salt
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!