Red Meat Allergy Friendly Coconut-Ranch Pickled Vegetable Medley
Total time1 hr 20 min
Prep time20 min
Cook time0 min
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Learn more →Ingredients
4 servings
For the vegetables
- 1 cup cauliflower florets, cut into bite-sized pieces
- 1 cup cucumber, sliced into ¼-inch rounds
- 1 cup radishes, thinly sliced
- 1 medium carrot, peeled and cut into thin coins
- ½ cup zucchini, cut into half-moons
- ½ tsp fine sea salt
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For the coconut-ranch dressing
- ⅓ 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
- ½ tsp dried oregano
- ¼ tsp ground ginger
- ¼ tsp ground turmeric
- ½ tsp fine sea salt, plus more to taste
- 1 tsp raw honey
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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