Eosinophilic Esophagitis Friendly Coconut Ranch Kelp Noodle Salad

Total time35 min

Prep time20 min

Cook time0 min

5.0

(13)

Eosinophilic Esophagitis Friendly Coconut Ranch Kelp Noodle Salad

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Ingredients

4 servings

For the salad

12 oz kelp noodles
1 tbsp apple cider vinegar
1 tsp fine sea salt, divided
1 english cucumber, thinly sliced into half-moons
2 medium carrots, peeled and shredded
4 scallions, thinly sliced (green tops only)

For the dressing

½ cup full-fat coconut milk
3 tbsp coconut cream
2 tbsp apple cider vinegar
1 tbsp garlic-infused olive oil
2 tbsp fresh chives, finely chopped
2 tbsp fresh parsley, finely chopped
1 tbsp fresh dill, finely chopped
½ tsp onion powder
¼ tsp ground turmeric
¼ tsp ground ginger
¼ tsp fine sea salt

For serving

2 tbsp fresh parsley, roughly chopped (optional)
1 tbsp fresh chives, sliced (optional)

Instructions

1
Rinse the kelp noodles under cold running water in a colander, then transfer them to a large bowl. Add 1 tbsp apple cider vinegar, ½ tsp of the sea salt, and enough cold water to submerge the noodles. Let them soak for 15 minutes, until noticeably softened and pliable.
2
While the noodles soak, whisk together the coconut milk, coconut cream, 2 tbsp apple cider vinegar, and garlic-infused olive oil in a small bowl until smooth and uniform. Stir in the chives, parsley, dill, onion powder, turmeric, ginger, and ¼ tsp sea salt. Taste and adjust salt if needed; the dressing should be tangy, herby, and just thick enough to coat a spoon.

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