Gluten 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 shades of magenta and white, making it look almost too pretty to eat. The dressing is bright and layered, with fresh lime juice and zest, grated ginger, and a touch of raw honey all pulled together by coconut aminos, which adds a subtle savory depth without any soy or wheat. That swap is what makes this one so easy to trust — coconut aminos are naturally free of gluten, so there's no need to hunt down a specialty soy sauce or second-guess the label. A quick salt-and-rest step draws out just enough moisture from the radishes and cucumber to give the whole salad a pleasantly tender bite while keeping everything crisp. Fresh cilantro, torn mint, and scallions layered in at the end make every forkful feel herby and alive. It comes together fast, requires zero cooking, and works beautifully as a light lunch, a vibrant side dish, or something impressive to bring to a summer gathering.
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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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