Eggless 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 get a quick salt rest to draw out moisture, which means every bite stays crisp instead of watery — a small step that makes a big difference. The dressing is where things really sing: fresh lime juice, grated ginger, coconut aminos, and a touch of honey come together into something tangy, a little sweet, and deeply aromatic. A whisper of turmeric gives the whole bowl a gorgeous golden tint without overpowering the other flavors. Scallion greens and cilantro add freshness, and torn mint on top takes it somewhere almost tropical. Everything here is naturally plant-based and free from any egg-derived ingredients, so there's no label-checking or substitution stress involved — just clean, vibrant produce and a pantry-friendly dressing. Serve it immediately for maximum crunch, or bring it to a potluck and watch it disappear first.
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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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