Red Meat Allergy Friendly Coconut Ranch Garden Salad
Total time35 min
Prep time20 min
Cook time0 min
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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
- 2 tbsp fresh dill, finely chopped
- 2 tbsp fresh parsley, finely chopped
- ½ tsp salt
- ¼ tsp ground ginger
For the salad
- 1 large head romaine lettuce, chopped
- 1 cup english cucumber, sliced into half-moons
- 1 cup shredded purple cabbage
- 2 medium carrots, peeled and shredded
- 4 radishes, thinly sliced
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
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.
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