AIP Friendly Coconut-Ranch Carrot Ribbon Salad
Creamy ranch dressing usually means buttermilk, mayonnaise, and a handful of ingredients that don't work on an elimination-style protocol — but this salad pulls off that same cool, herby, tangy vibe using full-fat coconut milk and coconut cream as the base. The result is surprisingly rich and luscious, coating every carrot ribbon in a pale, golden dressing that smells like a herb garden. Shaving the carrots into long, delicate ribbons with a vegetable peeler is a small step that makes a big difference, giving the salad an elegant, almost silky texture once the ribbons have a few minutes to soften in the dressing. Fresh dill, parsley, chives, and scallion greens pile on the brightness, while apple cider vinegar and lemon juice keep things lively and light. Garlic-infused olive oil delivers that familiar savory depth without using raw garlic, and a touch of turmeric and ground ginger round out the dressing with gentle warmth. This makes four servings and comes together quickly, so it's just as practical for a weeknight side as it is for a weekend spread. Keep it in the fridge for up to a day and the flavors only get better.
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Learn more →Ingredients
4 servings
For the salad
- 1 lb large carrots (about 4–5 carrots), peeled
- 3 scallions, thinly sliced (green tops only)
- 2 tbsp fresh dill, roughly 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, roughly chopped
For the dressing
- ⅓ cup full-fat coconut milk
- 2 tbsp coconut cream
- 1 tbsp apple cider vinegar
- 1 tbsp fresh lemon juice
- 1 tsp garlic-infused olive oil
- 1 tbsp fresh chives, finely chopped
- 1 tbsp fresh dill, finely choppedIngredient note
AIP 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.
- ½ tsp onion powder
- ¼ tsp ground ginger
- ¼ tsp turmeric
- ½ tsp salt, plus more to taste
Instructions
- 1
Using a vegetable peeler, run it firmly along the length of each peeled carrot to shave off long, thin ribbons, rotating the carrot as you go until you reach the narrow core. Discard the cores or save for stock. Place the ribbons in a large mixing bowl.
- 2
In a small mixing bowl, whisk together the full-fat coconut milk, coconut cream, apple cider vinegar, lemon juice, and garlic-infused olive oil until smooth and uniform.
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