Beef Free Fig & Radish Cucumber Salad with Apple Cider Vinaigrette
This salad is a stunning combination of cool cucumber, peppery radishes, and jammy fresh figs that somehow feels both effortless and impressive. The apple cider vinaigrette — brightened with raw honey, ground ginger, and turmeric — ties everything together with a warm, tangy depth that goes way beyond a basic dressing. A smart little trick in the instructions has you toss the cucumber and radishes first and let them sit for ten minutes, which softens the cucumber just enough and takes the sharp edge off the radishes before the figs even enter the picture. Then the quartered figs go in last so they stay mostly intact, giving you those gorgeous, jammy pockets throughout every bite. Fresh mint, parsley, and optional chives keep the whole thing tasting bright and herbaceous right up until serving. This is the kind of plant-forward dish that genuinely doesn't feel like it's missing anything — it's complete, colorful, and packed with flavor from start to finish.
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Learn more →Ingredients
4 servings
For the salad
- 1 english cucumber, thinly sliced into rounds
- 1 bunch radishes (about 10 radishes), thinly sliced
- 8 fresh figs, stemmed and quartered
- 3 tbsp fresh mint leaves, torn
- 2 tbsp fresh flat-leaf parsley, roughly chopped
For the vinaigrette
- 3 tbsp apple cider vinegar
- 3 tbsp extra-virgin olive oil
- 1 tsp raw honey
- ¼ tsp ground ginger
- ¼ tsp ground turmeric
- ¼ tsp fine sea salt, plus more to taste
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
In a small bowl, whisk together the apple cider vinegar, olive oil, honey, ground ginger, ground turmeric, and sea salt until the honey is fully dissolved and the dressing is uniform in color, about 30 seconds.
- 2
Combine the sliced cucumber and radishes in a large mixing bowl. Pour about two-thirds of the vinaigrette over them and toss to coat. Let the vegetables sit for 10 minutes so the cucumber softens slightly and the radishes mellow.
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