This crisp, cool salad is built around thinly sliced English cucumber and peppery radishes, tossed in a creamy, tangy dressing made from chilled coconut cream, apple cider vinegar, and fresh lemon juice. Garlic, chives, dill, and parsley bring a bright herbal punch, while a touch of turmeric and ginger add warmth and a subtle golden hue. The dressing clings to every slice thanks to a short rest at room temperature, letting the vegetables soak up all that flavor before serving. Finished with a scatter of fresh dill and chives, it's a light, vegetable-forward dish that leans into fresh produce, herbs, and simple pantry staples. It's an easy, refreshing side to add to a Mediterranean Diet Friendly spread, especially alongside grilled fish or a grain bowl.
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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.
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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