Capsaicin Free Ginger-Lime Radish & Cucumber Salad
Crisp, cooling, and bright with citrus, this salad is the kind of dish that wakes up your whole palate without a single drop of heat. Thin-sliced radishes and English 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 get really interesting — fresh ginger, lime juice, coconut aminos, and a touch of honey come together into something tangy, slightly sweet, and deeply savory all at once. A whisper of ground turmeric adds a warm, earthy undertone and a gorgeous golden hue without any burn. For anyone avoiding capsaicin, this is proof that bold flavor never had to come from chili heat in the first place. Scallion greens, cilantro, and optional torn mint layer in freshness that makes the whole bowl feel alive. Serve it immediately so the vegetables hold their snap, and keep a few extra lime wedges on the table for squeezing.
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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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