Low Iodine Coconut-Ranch Lime Slaw
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Learn more →Ingredients
4 servings
For the slaw
- 3 cups green cabbage, thinly shredded
- 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
- ½ tsp dried parsley
- ¼ tsp onion powder
- ¼ tsp ground ginger
- ½ tsp fine sea salt, plus more to taste
Chef's tipFine sea salt and table salt measure the same - no conversion needed.
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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