Chestnut 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 sing — fresh lime juice, grated ginger, coconut aminos, and a touch of turmeric come together into something tangy, a little earthy, and completely addictive. Honey rounds out the acidity just enough without tipping the whole thing sweet. Scallion greens and cilantro add a herby lift, and if you scatter torn mint on top before serving, it takes the freshness factor to another level entirely. Every ingredient here is straightforward and naturally free from tree nuts of any kind, so there's no label-scanning or substitution stress involved — just clean, vibrant produce and pantry staples. It's the kind of salad you'll find yourself making on repeat all spring and summer long.
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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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