Dairy Free Ginger-Lime Watermelon Radish Salad
This salad is a showstopper the moment it hits the table — those paper-thin watermelon radish slices fan out in brilliant rings of magenta and white that make the whole bowl look almost too pretty to eat. The combination of crisp cucumber, fresh herbs, and a zingy ginger-lime dressing keeps every bite bright and lively. Coconut aminos stand in for soy sauce, adding a subtle savory depth without any dairy or gluten concerns, and the honey pulls the whole dressing into perfect balance. Salting the radishes and cucumber first is a small but smart step that softens them just enough while keeping that satisfying crunch intact. Fresh cilantro and torn mint take the flavor somewhere genuinely exciting — herby, citrusy, and a little unexpected. It comes together in minutes and works beautifully as a light lunch, a starter, or a vibrant side alongside grilled proteins.
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Learn more →Ingredients
4 servings
For the salad
- 4 medium watermelon radishes (about 12 oz total), scrubbed
- 1 english cucumber, halved lengthwise and thinly sliced
- 3 scallions, thinly sliced on the bias
- ¼ cup fresh cilantro leaves
- ¼ cup fresh mint leaves, torn
For the dressing
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tbsp coconut aminos
- 1 tbsp extra-virgin olive oil
- 1 tsp fresh ginger, finely grated
- 1 tsp raw honey
- ¼ tsp fine sea salt, plus more to taste
- 1 tsp lime zest
Instructions
- 1
Using a mandoline or a sharp knife, slice the watermelon radishes as thinly as possible — about 1/16 inch — to reveal their magenta interior. Stack the slices and cut them into half-moons or leave them whole if small.
- 2
Place the sliced radishes and cucumber in a large mixing bowl. Sprinkle with a pinch of salt, toss gently, and let stand for 10 minutes until the vegetables release a little moisture and soften slightly.
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