Breastfeeding Friendly Ginger-Lime Garden Salad
Total time20 min
Prep time20 min
Cook time0 min
5.0(15)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!