Oats Free Ginger-Lime Watermelon Radish Salad
This salad is a showstopper the moment it hits the table — those paper-thin watermelon radish slices reveal a brilliant magenta interior that makes the whole bowl look almost too pretty to eat. The combination of crisp cucumber, fresh cilantro, and torn mint keeps every bite cool and herbaceous, while the ginger-lime dressing brings a bright, zippy punch that ties it all together. Coconut aminos add a subtle savory depth without any soy or grain-based ingredients, making this naturally free from the grains that can sneak into so many dressings and condiments. A quick salting step draws out just enough moisture from the radishes and cucumber so the dressing clings perfectly rather than pooling at the bottom. The raw honey rounds out the lime without making things sweet, and the fresh ginger keeps the whole flavor profile lively and a little bold. It comes together in minutes and is the kind of dish that works equally well as a light lunch or a vibrant side alongside grilled fish or chicken.
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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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