This bright, crunchy salad is the kind of dish that makes you want to eat more vegetables — full stop. Thinly sliced radishes and cucumber get a quick salt rest to draw out moisture, which means every bite stays crisp rather than watery when the dressing goes on. That dressing is where things get really interesting: 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 is a smart swap for soy-based sauces and keeps the whole thing free from grains and fermented grain derivatives that can sneak into bottled condiments. Scallion greens and cilantro add a fresh, herby lift, and a scatter of torn mint before serving takes it somewhere almost restaurant-worthy. Everything here is whole, straightforward, and naturally free from rye or any grain-based ingredient — no label-reading required. It works beautifully as a light lunch on its own or alongside grilled fish or chicken.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
