Black Pepper Free Fig & Radish Cucumber Salad with Apple Cider Vinaigrette
This salad is a stunning combination of cool cucumber, peppery radish, and jammy fresh figs that somehow feels both refreshing and indulgent at the same time. The apple cider vinaigrette ties everything together with a gentle tang, while honey, ground ginger, and turmeric add warmth and depth without any heat from black pepper. For anyone navigating a black pepper sensitivity or intolerance, salad dressings and fresh salads can be surprisingly tricky — so many recipes default to a crack of pepper as a finishing move, and store-bought vinaigrettes almost always include it. Here, the ginger and turmeric do all the heavy lifting in the spice department, giving the dressing real personality and a gorgeous golden hue. A quick 10-minute rest lets the cucumber soften slightly and the radishes mellow before the figs and fresh herbs go in, so every bite has balanced flavor rather than sharp, raw edges. Torn mint and flat-leaf parsley keep things bright and aromatic, and a scatter of chives over the top makes the finished platter look genuinely beautiful. It comes together fast and is the kind of dish that disappears quickly at the table.
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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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