Nitrate & Nitrite Free Ginger-Lime Watermelon Radish Salad
This salad is a showstopper the moment you slice into a watermelon radish and reveal that brilliant magenta interior — it's the kind of dish that makes people stop and ask what they're looking at. Thinly shaved radish and cool cucumber get tossed with fresh scallions, cilantro, and torn mint for a combination that's crisp, herby, and genuinely refreshing. The dressing is where things get interesting: fresh lime juice and zest, grated ginger, raw honey, and coconut aminos come together into something bright and savory without relying on any of the processed condiments that so often sneak in unwanted additives. Coconut aminos is the smart swap here — it delivers that umami depth you'd expect from soy sauce but comes without the preservatives that make conventional options a concern. A quick salt-and-rest step draws out a little moisture from the vegetables first, so the dressing clings rather than pools at the bottom of the bowl. Everything is whole, fresh, and straightforward, which means you know exactly what's going into it. Serve it immediately after tossing so the herbs stay vibrant and the vegetables keep their satisfying crunch.
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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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