Low Histamine Coconut Ranch Cabbage Slaw

Total time35 min

Prep time20 min

Cook time0 min

4.5

(5)

Low Histamine Coconut Ranch Cabbage Slaw

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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
Ingredient note
Small amounts of the onion family are often well-tolerated on a low histamine diet. This recipe only uses about 1 1/2 teaspoons per serving. If you prefer to always avoid fresh chives, please tap it and change its rating to Red.
2 tbsp fresh dill, finely chopped
Ingredient note
Dill is generally well tolerated in small amounts on a low histamine diet. This recipe only uses about 1 1/2 teaspoons per serving. If you prefer to always avoid dill, please tap it and change its rating to Red.
2 tbsp fresh parsley, finely chopped
½ tsp onion powder
½ tsp fine sea salt
¼ tsp ground ginger
Ingredient note
Small amounts of ground ginger are often well-tolerated on a low histamine diet. This recipe uses only a very small amount of ground ginger per serving. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.

For the slaw

4 cups green cabbage, thinly shredded
Ingredient note
Fermented cabbage is very high in histamine, but fresh cabbage is not. If you prefer to always avoid cabbage, please tap it and change its rating to Red.
1 cup red cabbage, thinly shredded
Ingredient note
Fermented cabbage is very high in histamine, but fresh cabbage is not. If you prefer to always avoid red cabbage, please tap it and change its rating to Red.
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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