Vegan Coconut-Ranch Pickled Vegetable Medley

Total time1 hr 20 min

Prep time20 min

Cook time0 min

4.5

(10)

Vegan Coconut-Ranch Pickled Vegetable Medley

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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

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
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than 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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