Anti Inflammatory Coconut-Ranch Pickled Vegetable Medley
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Learn more āIngredients
4 servings
For the vegetables
- 1 cup cauliflower florets, cut into bite-sized pieces
- 1 cup cucumber, sliced into Ā¼-inch rounds
- 1 cup radishes, thinly sliced
- 1 medium carrot, peeled and cut into thin coins
- Ā½ cup zucchini, cut into half-moons
- Ā½ tsp fine sea salt
For the coconut-ranch dressing
- ā cup full-fat coconut milk
- 3 tbsp apple cider vinegar
- 1 tbsp olive oil
- 1 tsp garlic-infused olive oil
- 2 tbsp fresh dill, finely chopped
- 2 tbsp fresh chives, thinly sliced
- 1 tbsp fresh parsley, finely chopped
- Ā½ tsp dried oregano
- Ā¼ tsp ground ginger
- Ā¼ tsp ground turmeric
- Ā½ tsp fine sea salt, plus more to taste
- 1 tsp raw honey
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
For serving
- 1 tbsp fresh chives, thinly sliced (optional)
- 1 tbsp fresh dill fronds (optional)
Instructions
- 1
Place the cauliflower florets, cucumber rounds, radishes, carrot coins, and zucchini half-moons in a large mixing bowl. Sprinkle with 1/2 tsp fine sea salt, toss to coat, and let stand for 10 minutes until the vegetables begin to release a little moisture.
- 2
In a small mixing bowl, whisk together the coconut milk, apple cider vinegar, olive oil, and garlic-infused olive oil until smooth and slightly thickened, about 30 seconds.
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