Lactose Free Ginger-Lime Radish & Cucumber Salad
This bright, crunchy salad is the kind of dish that wakes up your whole palate — peppery radishes and cool cucumber slices dressed in a zippy lime-and-ginger vinaigrette that you'll want to drizzle on everything. The quick salt-and-rest step draws out a little moisture from the vegetables first, which means the dressing clings beautifully instead of pooling at the bottom of the bowl. Coconut aminos bring a subtle savory depth in place of soy sauce, and a touch of honey and turmeric round out the dressing with warmth and color. Every single ingredient here is naturally free of dairy, so there's no swapping or substituting required — it just works as written. Fresh cilantro and optional torn mint keep things herbaceous and lively, and a few extra lime wedges on the side let everyone dial up the brightness to their liking. It comes together in minutes and is the perfect companion to grilled proteins, rice bowls, or honestly just eaten straight from the bowl.
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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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