Peanut Free Ginger-Lime Watermelon Radish Salad
This salad is a showstopper the moment you slice into those watermelon radishes — their vivid magenta interior makes the whole bowl look like something out of a restaurant kitchen. Thinly shaved on a mandoline, they turn almost translucent and silky, pairing beautifully with cool cucumber, fresh herbs, and a bright ginger-lime dressing that wakes up every single bite. Coconut aminos bring a subtle savory depth without any soy or wheat concerns, and the honey-lime balance keeps the whole thing feeling light and lively. A quick salting step draws out just enough moisture to soften the vegetables and concentrate their flavor before the dressing even hits the bowl. Cilantro, mint, and scallions layered on top give it that fresh, herby lift that makes this feel like way more than a simple side dish. It comes together with pantry-friendly ingredients and no complicated techniques, so it's just as practical on a weeknight as it is impressive for a dinner party spread.
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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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