Almond Free Ginger-Lime Radish & Cucumber Salad
Crisp, bright, and loaded with bold flavor, this radish and cucumber salad is the kind of dish that wakes up your whole palate. Peppery radishes and cool cucumber get a quick salt rest to draw out moisture, which means every bite stays perfectly crisp rather than watery when the dressing goes on. That dressing is where things really shine — fresh lime juice, grated ginger, coconut aminos, and a touch of turmeric come together into something tangy, a little earthy, and completely addictive. Coconut aminos stand in beautifully for soy sauce here, keeping the umami depth without any of the usual label-reading stress. Scallion greens, cilantro, and optional torn mint layer in freshness that makes the whole bowl feel alive. It comes together in minutes and is entirely free from tree nuts — every single ingredient is straightforward and easy to verify. Serve it alongside grilled fish, tuck it into tacos, or just eat it straight from the bowl with a squeeze of extra lime.
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Learn more →Ingredients
4 servings
For the salad
- 1 lb radishes, trimmed and very thinly sliced
- 1 large english cucumber (about 12 oz), halved lengthwise and thinly sliced
- 3 scallions, thinly sliced (green tops only)
- ¼ cup fresh cilantro leaves
For the dressing
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tbsp coconut aminos
- 2 tsp fresh ginger, finely grated
- 1 tbsp extra-virgin olive oil
- 1 tsp honey
- ½ tsp fine sea salt, plus more to taste
- ¼ tsp ground turmeric
For serving
- 2 tbsp fresh mint leaves, torn (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Place the sliced radishes and cucumber in a large mixing bowl. Sprinkle with a pinch of salt, toss to coat, and set aside for 10 minutes until the vegetables release a little moisture.
- 2
While the vegetables rest, whisk together the lime juice, coconut aminos, grated ginger, olive oil, honey, sea salt, and turmeric in a small bowl until the honey is fully dissolved and the dressing is uniform.
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