Crisp romaine gets tossed with crunchy English cucumber, shredded purple cabbage, carrots, and thinly sliced radishes for a salad that's as colorful as it is refreshing. The real star is the coconut ranch dressing: thick, chilled coconut cream whisked with apple cider vinegar, garlic powder, onion powder, and a fine dusting of ground ginger until velvety smooth. A generous handful of fresh chives, dill, and parsley gets folded in, giving the dressing that classic herby ranch tang without missing a beat. A short chill in the fridge lets the flavors meld and the dressing thicken up to the perfect coating consistency. Scatter extra chives on top just before serving for a fresh, garden-bright finish. It's a crunchy, creamy, satisfying salad that fits perfectly into a plant-based rotation.
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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.
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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