Legume 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 sliced thin, tossed in a zingy lime and ginger dressing that hits every note at once. A 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 without any soy, and a touch of honey and turmeric round out the flavor in a way that feels surprisingly complex for such a simple prep. Scallion greens, fresh cilantro, and optional torn mint layer in herby freshness that makes every bite feel alive. For anyone navigating a legume-free lifestyle, salad dressings and condiments are often the sneaky culprits — this one is built entirely from whole, clean ingredients with nothing to second-guess. It comes together in minutes and is best served right away while the vegetables still have their satisfying snap.
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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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