Barley 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 refreshingly crunchy rather than watery. The dressing is where things really shine — fresh lime juice, grated ginger, and a touch of turmeric come together with coconut aminos and honey for a punchy, slightly sweet finish that feels anything but ordinary. Coconut aminos is the smart swap here, delivering that savory depth you'd expect from a soy-based sauce without any grain-derived ingredients sneaking in. Scallion greens and cilantro add a fresh herby lift, and a scatter of torn mint right before serving takes it completely over the top. This salad comes together in minutes and pairs beautifully with grilled proteins, rice bowls, or honestly just a pair of chopsticks and a quiet moment to yourself.
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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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