Sesame 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 dressing is where the magic happens — fresh lime juice, grated ginger, a touch of honey, and a whisper of turmeric create something vibrant and layered without a drop of sesame oil or tahini in sight. That matters more than it sounds, because so many Asian-inspired dressings lean on sesame as a default, making this style of salad tricky territory for anyone avoiding it. Coconut aminos step in beautifully here, delivering that savory, slightly sweet depth you'd want without any of the concern. A quick salt-and-rest step draws out moisture from the vegetables first, so the dressing clings rather than pools and every bite stays crisp. Scallion greens, cilantro, and optional torn mint keep things fresh and herbaceous all the way to the last forkful. It's the kind of salad that works as a light lunch, a starter, or a punchy side next to anything off the grill.
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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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