GERD 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)
Ingredient noteScallions are the mildest of the onion family, and only a small amount is used here. That is likely fine for most people with GERD. If you prefer to always avoid scallions, please tap it and change its rating to Red.
- 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
Ingredient noteBlack pepper can worsen reflux in some people, but the small amount in this recipe (less than 1/8 teaspoon per serving) is likely tolerated by many with GERD. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 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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