Low Histamine Coconut Ranch Garden Salad

Total time35 min

Prep time20 min

Cook time0 min

4.6

(12)

Low Histamine Coconut Ranch Garden Salad

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 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
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 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 salad

1 large head romaine lettuce, chopped
1 cup english cucumber, sliced into half-moons
1 cup shredded purple cabbage
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.
2 medium carrots, peeled and shredded
4 radishes, thinly sliced

For serving

2 tbsp fresh chives, thinly sliced (optional)
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.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!