Caffeine Free Ginger-Lime Radish & Cucumber Salad
This bright, crunchy salad is the kind of thing you'll want to make on repeat all summer long. Peppery radishes and cool cucumber come together in a bowl that looks as vibrant as it tastes, dressed in a zingy lime and ginger vinaigrette that wakes up every single bite. Coconut aminos give the dressing a subtle savory depth without any soy, while fresh turmeric adds a golden warmth that makes the whole thing feel a little special. The quick salt-and-rest step draws out just enough moisture from the vegetables so the dressing clings perfectly rather than pooling at the bottom of the bowl. Cilantro, scallion greens, and optional torn mint layer in freshness that keeps each forkful interesting. Everything here is naturally free of stimulants — no tea extracts, no hidden additives, just whole produce and pantry staples you can feel good about. It comes together fast and pairs beautifully with grilled proteins, rice bowls, or honestly just eaten straight from the bowl.
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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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