Anti Inflammatory Coconut Ranch Radish & Cucumber Salad
Total time30 min
Prep time15 min
Cook time0 min
5.0(13)
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Learn more →Ingredients
4 servings
For the coconut ranch dressing
- 1 can (13.5 oz) full-fat coconut milk, chilled overnight
- 2 tbsp apple cider vinegar
- 1 tbsp fresh lemon juice
- 1 clove garlic, minced
- 2 tbsp fresh chives, finely chopped
- 2 tbsp fresh dill, finely chopped
- 2 tbsp fresh parsley, finely chopped
- ½ tsp onion powder
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
- ½ tsp salt, plus more to taste
For the salad
- 1 english cucumber (about 12 oz), thinly sliced into rounds
- 1 bunch radishes (about 8 oz), thinly sliced
- 3 scallions, green tops only, thinly sliced
For serving
- 1 tbsp fresh chives, chopped (optional)
- 1 tbsp fresh dill fronds (optional)
Instructions
- 1
Open the chilled can of coconut milk without shaking it. Scoop the thick cream from the top into a small mixing bowl, leaving the watery liquid behind. You should have about 1/2 cup of thick cream.
- 2
Add the apple cider vinegar, lemon juice, minced garlic, chives, dill, parsley, onion powder, turmeric, ginger, and salt to the coconut cream. Whisk until smooth and well combined. Taste and adjust salt as needed.
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