MSG Free Ginger-Lime Watermelon Radish Salad
Few salads stop people in their tracks visually, but thinly sliced watermelon radishes — with their vivid magenta interiors — genuinely do. Paired with cool cucumber, fresh herbs, and a bright citrus dressing, this is the kind of dish that feels both effortless and impressive. The dressing leans on coconut aminos instead of conventional soy sauce, which is a smart swap for anyone avoiding the flavor-enhancing additives that sneak into so many bottled condiments and pantry staples. Fresh lime juice, grated ginger, raw honey, and a touch of olive oil do all the heavy lifting, delivering bold, layered flavor without anything processed or artificial. A quick salt-and-rest step draws out a little moisture from the radishes and cucumber, giving the whole salad a pleasantly tender bite that still holds its crunch. Everything comes together in one bowl, and the result is clean, herby, and genuinely refreshing — the kind of side that disappears fast at any table.
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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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