Eosinophilic Esophagitis Friendly Coconut Ranch Sauerkraut
Total time25 min
Prep time10 min
Cook time0 min
4.5(25)
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Learn more →Ingredients
4 servings
For the coconut ranch dressing
- ⅓ cup full-fat coconut milk
- 1 tbsp apple cider vinegar
- 1 tbsp extra-virgin olive oil
- 1 clove garlic, finely grated
- 2 tbsp fresh chives, finely chopped
- 2 tbsp fresh dill, finely chopped
- 1 tbsp fresh parsley, finely chopped
- ¼ tsp ground ginger
- ¼ tsp ground turmeric
- ¼ tsp salt
For the sauerkraut
- 2 cups sauerkraut, drained and lightly squeezed
- 2 scallions, thinly sliced (green tops only)
For serving
- 1 tbsp fresh chives, finely chopped (optional)
Instructions
- 1
In a mixing bowl, whisk together the coconut milk, apple cider vinegar, and olive oil until smooth and slightly thickened, about 30 seconds.
- 2
Add the grated garlic, chives, dill, parsley, ground ginger, turmeric, and salt to the bowl and whisk until fully combined and the dressing is uniform in color.
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