Eggless 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 — built with olive oil, raw honey, ground ginger, and turmeric — comes together in about 30 seconds and gives the whole bowl a warm, golden depth that bottled dressings just can't match. Letting the cucumber and radishes sit in the dressing for a few minutes before adding the figs is a small step that makes a big difference, softening the vegetables just enough while keeping everything bright and crisp. Torn mint and flat-leaf parsley add a herby freshness that ties the sweet figs and sharp radishes together beautifully. Every ingredient here is naturally free from eggs, so there's no swapping, substituting, or label-checking required — just clean, whole-food cooking from start to finish. Finish with a scatter of fresh chives and serve immediately for the best texture and color.
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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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