Rice Free Ginger-Lime Radish & Cucumber Salad
Crisp, bright, and loaded with bold flavor, this salad is the kind of dish that wakes up your taste buds from the very first bite. Thinly sliced radishes and cool English cucumber get a quick salt rest to draw out excess moisture, which means the dressing clings beautifully rather than pooling at the bottom of the bowl. That dressing is genuinely worth talking about — fresh lime juice, grated ginger, coconut aminos, and a touch of turmeric come together into something tangy, a little earthy, and completely addictive. Coconut aminos does the heavy lifting here in place of soy sauce, delivering that savory depth without any grain-based ingredients sneaking in. Scallion greens and cilantro add freshness throughout, and a handful of torn mint on top takes the whole thing somewhere almost tropical. It comes together in minutes and is the kind of side salad that disappears fast, so you may want to double the batch.
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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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