BHA & BHT 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. The dressing comes together in minutes using fresh lime juice, grated ginger, coconut aminos, and a touch of honey — every single ingredient is whole and recognizable, which is exactly the point. Packaged dressings and condiments are notorious hiding spots for synthetic preservatives, so building your own from scratch is the simplest way to keep things clean without sacrificing any depth of flavor. A quick salt-and-rest step draws out excess moisture from the radishes and cucumber first, so the dressing clings beautifully rather than pooling at the bottom of the bowl. Turmeric adds a warm, earthy undertone and a gorgeous golden hue, while fresh cilantro and optional torn mint keep everything tasting garden-fresh. It's the kind of salad that disappears fast — serve it immediately for the best crunch and the brightest flavors.
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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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