Eosinophilic Esophagitis Friendly Coconut-Ranch Carrot Ribbon Salad
Total time30 min
Prep time20 min
Cook time0 min
5.0(5)
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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
- 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 chopped
- 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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