Mushroom 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. Peppery radishes and cool cucumber get a quick salt rest to draw out excess moisture, which means every bite stays satisfyingly crunchy rather than watery. The dressing is where things really sing — fresh lime juice, grated ginger, a touch of honey, and a whisper of turmeric come together into something tangy, warm, and just a little unexpected. Coconut aminos keep it savory without any soy, and the whole thing comes together with a simple whisk and a toss. Scallion greens and cilantro add freshness throughout, while torn mint on top makes it feel genuinely special. This is the kind of salad that disappears fast at a dinner table, and it works just as well as a light lunch on its own. Serve it immediately for maximum crunch, with an extra wedge of lime squeezed right over the top.
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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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