Anti Inflammatory Ginger-Lime Garden Salad
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Learn more →Ingredients
4 servings
For the salad
- 5 oz mixed salad greens
- 2 cups purple cabbage, thinly shredded
- 1 large english cucumber, halved lengthwise and thinly sliced
- 2 medium carrots, peeled and julienned or coarsely grated
- ¼ cup fresh cilantro leaves
- 3 scallions (green tops only), thinly sliced
For the dressing
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tbsp coconut aminos
- 1 tsp fresh ginger, finely grated
- 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.
- ¼ tsp ground turmeric
- 3 tbsp extra-virgin olive oil
- ¼ tsp fine sea salt, plus more to taste
For serving
- 1 tbsp fresh mint leaves, torn (optional)
- lime wedges, for serving (optional)
Instructions
- 1
In a small bowl or jar, whisk together the lime juice, coconut aminos, grated ginger, honey, and turmeric until the honey is fully dissolved.
- 2
Drizzle in the olive oil while whisking continuously until the dressing is emulsified and slightly thickened. Season with 1/4 tsp sea salt, then taste and adjust salt as needed.
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