Gelatin 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. The combination of peppery radishes, cool cucumber, and a punchy ginger-lime dressing makes every bite feel refreshing and alive. A quick salt-and-rest step draws out excess moisture from the vegetables first, so the dressing clings beautifully rather than pooling at the bottom of the bowl. Coconut aminos bring a subtle savory depth without any soy, and the touch of honey and turmeric round out the dressing with warmth and color. Every single ingredient here is naturally free of animal-derived setting agents, so there's nothing to scrutinize or swap out — just wholesome, plant-forward produce and pantry staples. Torn mint and extra lime wedges at the end are optional, but they push the whole thing into seriously impressive territory. Serve it immediately while the vegetables still have their satisfying crunch.
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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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