Eosinophilic Esophagitis Friendly Coconut Ranch Cabbage Slaw
Total time35 min
Prep time20 min
Cook time0 min
4.5(5)
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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
- 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.
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