Cinnamon Free Ginger-Lime Radish & Cucumber Salad
Bright, zippy, and refreshingly crisp, this radish and cucumber salad is the kind of dish that wakes up your palate without any fuss. The dressing is built around fresh lime juice, grated ginger, and coconut aminos, delivering bold flavor from ingredients that are naturally free of the warming spice that shows up uninvited in so many store-bought dressings and spice blends. A touch of honey rounds out the acidity, while ground turmeric adds a subtle earthiness and a gorgeous golden hue. The quick salt-and-rest step draws out excess moisture from the radishes and cucumber, so the dressing clings beautifully rather than pooling at the bottom of the bowl. Scallion greens and fresh cilantro keep things lively, and optional torn mint takes it somewhere almost tropical. It comes together in under twenty minutes and is the kind of salad you'll want to bring to every warm-weather table.
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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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