
This bright, crunchy salad is the kind of thing you'll want to make on repeat all summer long. Peppery radishes and cool cucumber come together in a way that feels refreshing and a little unexpected, with the vegetables lightly salted first so they stay crisp rather than watery. The dressing is where the real magic happens — fresh lime juice, grated ginger, coconut aminos, and a touch of honey create a punchy, balanced vinaigrette that coats every slice beautifully. Turmeric adds a warm golden hue and a subtle earthiness that makes the whole bowl look as good as it tastes. For anyone navigating a seeds-free lifestyle, salad dressings can be a minefield of hidden sesame oil, tahini, or toasted seed toppings — this one sidesteps all of that entirely with clean, straightforward ingredients. Every component here is naturally free of seeds without any awkward substitutions, so nothing feels like it's missing. Finish it with torn fresh mint and an extra squeeze of lime, and you have a side dish that's vibrant, bold, and genuinely exciting to eat.
Fig 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!
