AIP Friendly Coconut Ranch Garden Salad
Ranch dressing is one of those things that feels completely off the table when you're navigating an elimination protocol — most store-bought versions are loaded with dairy, eggs, and a long list of additives that don't fit the framework. This version flips the script by building the dressing from the thick, solidified cream that rises to the top of a refrigerated can of full-fat coconut milk, giving you that rich, creamy texture without any of the usual culprits. Apple cider vinegar adds just the right tang, while fresh chives, dill, and parsley bring the herby brightness that makes ranch taste like ranch. The salad itself is a satisfying crunch-fest of romaine, shredded purple cabbage, carrots, cucumber, and thinly sliced radishes — colorful, hearty, and genuinely filling. Letting the dressing chill for at least 15 minutes before serving makes a real difference, allowing the herbs and spices to meld into something that tastes like it took far more effort than it did. This recipe serves 4, making it a great option for a weeknight side or a simple lunch you can prep ahead and dress right before eating.
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Learn more →Ingredients
4 servings
For the coconut ranch dressing
- 1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
- 2 tbsp apple cider vinegar
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp fresh chives, finely chopped
- 2 tbsp fresh dill, finely 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, finely chopped
- ½ tsp salt
- ¼ tsp ground ginger
For the salad
- 1 large head romaine lettuce, chopped
- 1 cup english cucumber, sliced into half-moons
- 1 cup shredded purple cabbage
- 2 medium carrots, peeled and shredded
- 4 radishes, thinly sliced
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Open the refrigerated can of coconut milk without shaking it. Scoop the thick, solidified coconut cream from the top into a small mixing bowl, leaving the thin liquid behind. You should have about 1/2 to 2/3 cup of thick cream.
- 2
Add the apple cider vinegar, garlic powder, onion powder, salt, and ground ginger to the coconut cream. Whisk until smooth and fully combined.
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