AIP Friendly Coconut-Ranch Lime Slaw

Total time25 min

Prep time15 min

Cook time0 min

Crunchy, vibrant, and bursting with citrus, this slaw brings together two kinds of cabbage, sweet grated carrot, and fresh cilantro in a way that feels anything but boring. The real star is the creamy coconut-ranch dressing — full-fat coconut milk and coconut cream stand in beautifully for the dairy-based dressings that are off the table on an elimination-style protocol, delivering that rich, lightly tangy coating you'd expect from a classic ranch without any of the problematic ingredients. Garlic-infused olive oil gives you that savory depth while keeping the actual garlic out of the picture, and dried dill and parsley round out the herby ranch flavor in a way that feels completely familiar. A splash of apple cider vinegar and plenty of fresh lime juice keep everything bright and balanced. The whole thing comes together in one bowl, and a quick 10-minute rest lets the cabbage soften just enough so every forkful is tender rather than tough. It serves four and works beautifully as a side for grilled proteins or tucked alongside anything that needs a fresh, cooling contrast. Clean, colorful, and genuinely craveable — this one earns a permanent spot in the rotation.

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Ingredients

4 servings

For the slaw

3 cups green cabbage, thinly shredded
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1 cup purple cabbage, thinly shredded
1 large carrot, peeled and coarsely grated
3 scallions (green tops only), thinly sliced
¼ cup fresh cilantro, roughly chopped

For the dressing

⅓ cup full-fat coconut milk
2 tbsp coconut cream
3 tbsp fresh lime juice (from about 2 limes)
1 tsp lime zest
1 tbsp apple cider vinegar
1 tsp garlic-infused olive oil
1 tsp dried dill
Ingredient 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 dried parsley
¼ tsp onion powder
¼ tsp ground ginger
½ tsp fine sea salt, plus more to taste

For serving

1 tbsp fresh chives, thinly sliced (optional)
lime wedges, for serving (optional)

Instructions

1
In a large mixing bowl, combine the shredded green cabbage, purple cabbage, grated carrot, scallion greens, and cilantro. Toss to distribute evenly.
2
In a small mixing bowl, whisk together the coconut milk, coconut cream, lime juice, lime zest, apple cider vinegar, garlic-infused olive oil, dried dill, dried parsley, onion powder, ground ginger, and sea salt until smooth and uniform — the dressing should be pourable and lightly creamy.

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