Lupin Free Ginger-Lime Radish & Cucumber Salad
Crisp radishes and cool cucumber come together in a salad that's bright, refreshing, and genuinely hard to stop eating. The vegetables get a quick salt rest before dressing, which draws out excess moisture and keeps every bite snappy rather than watery — a small step that makes a big difference. A zingy dressing of fresh lime juice, grated ginger, coconut aminos, and a touch of honey ties everything together with layers of tangy, savory, and subtly sweet flavor. Ground turmeric adds a warm golden hue and a gentle earthiness that makes the whole bowl look as good as it tastes. Scallion greens, cilantro, and optional torn mint keep things fresh and herbaceous without overwhelming the delicate crunch of the vegetables. Coconut aminos stand in for soy sauce here, delivering that savory depth with a naturally clean ingredient list — no legume-derived additives to worry about. Serve it straight away for maximum crunch, with extra lime wedges on the side for anyone who wants an extra hit of citrus.
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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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