Lactose Free Ginger-Lime Quick-Pickled Vegetable Medley
Bright, tangy, and loaded with crunch, this quick-pickled medley of daikon, carrot, cucumber, and red cabbage is the kind of vibrant side dish that makes everything on the plate look and taste more exciting. The brine is where the real magic happens — apple cider vinegar, fresh ginger, lime zest, and a touch of turmeric come together into something deeply aromatic and just a little exotic. A small amount of honey rounds out the acidity without tipping into sweetness, so every bite stays lively and refreshing. Because the entire recipe is built around fresh vegetables, vinegar, and pantry staples, it is naturally free of dairy in any form — no swaps or substitutions needed. Salting the vegetables first draws out excess moisture so the brine penetrates quickly, meaning you get genuinely pickled flavor in under an hour rather than waiting days. A scatter of fresh cilantro before serving adds a herby lift that ties all those bold flavors together beautifully. Make a batch at the start of the week and you have a ready-to-go condiment that works alongside grain bowls, grilled proteins, tacos, or anything else that could use a punchy, colorful boost.
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
6 servings
For the vegetables
- 1 cup daikon radish, peeled and cut into thin matchsticks
- 1 cup carrot, peeled and cut into thin matchsticks
- 1 cup english cucumber, halved lengthwise and thinly sliced
- 1 cup red cabbage, very thinly sliced
- 1 tsp fine sea salt
For the brine
- ¾ cup apple cider vinegar
- ½ cup water
- 2 tbsp honey
- 1 tbsp fresh ginger, peeled and finely grated
- 1 tsp lime zest (from about 1 lime)
- 2 tbsp fresh lime juice
- ¼ tsp ground turmeric
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Combine the daikon, carrot, cucumber, and red cabbage in a large heatproof bowl. Sprinkle with the fine sea salt, toss well, and let stand for 10 minutes until the vegetables begin to release a little liquid.
- 2
While the vegetables rest, combine the apple cider vinegar, water, honey, grated ginger, lime zest, lime juice, and turmeric in a medium saucepan. Bring to a simmer over medium heat, stirring until the honey is fully dissolved, about 3–4 minutes. Remove from the heat.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!