Low Iodine Coconut Ranch Cabbage Slaw

Total time35 min

Prep time20 min

Cook time0 min

4.5

(5)

About Fig

Fig 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
2 tbsp fresh parsley, finely chopped
½ tsp onion powder
½ tsp fine sea salt
Chef's tip
Fine sea salt and table salt measure the same - no conversion needed.
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!