Eosinophilic Esophagitis Friendly Turmeric-Ginger Cucumber & Radish Slaw
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Learn more →Ingredients
4 servings
For the slaw
- 2 medium english cucumbers, very thinly sliced (about 3 cups)
- 1 bunch radishes (about 8 radishes), very thinly sliced
- 3 scallions, thinly sliced (green tops only)
- ¼ cup fresh cilantro leaves
For the dressing
- 3 tbsp rice vinegar
- 2 tbsp extra-virgin olive oil
- 1 tbsp honey
- 1 tsp ground turmeric
- 1 tsp fresh ginger, finely grated
- ¼ tsp black pepper, freshly ground
- ¼ tsp salt
For serving
- 1 tsp sesame seeds (optional)
Instructions
- 1
Place the sliced cucumbers in a large mixing bowl and sprinkle with a pinch of salt. Toss to coat and let stand for 10 minutes, until the cucumbers have released some of their liquid. Drain off the excess liquid and pat the cucumbers lightly dry with a paper towel.
- 2
In a small bowl, whisk together the rice vinegar, olive oil, honey, turmeric, grated ginger, black pepper, and salt until the dressing is smooth and the turmeric is fully incorporated.
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