Rice Free Ginger-Lime Watermelon Radish Salad
There is something almost too pretty to eat about a bowl of thinly sliced watermelon radishes — their magenta centers are genuinely stunning against the cool green of cucumber and fresh herbs. A mandoline brings those slices down to paper-thin perfection, and a quick salt-and-rest step draws out just enough moisture to give the whole salad a tender, lightly softened bite without losing any crispness. The dressing is bright and layered: fresh lime juice and zest, coconut aminos for a savory depth, grated ginger for a little heat, and a touch of raw honey to round everything out. Coconut aminos does the heavy lifting here in place of soy sauce, making it a smart swap that keeps the umami flavor without any grain-based ingredients sneaking in. Scallions, cilantro, and torn mint pile on top for an herby finish that makes every forkful feel fresh and alive. This is the kind of salad that works as a light lunch, a vibrant side at a dinner party, or an easy weeknight starter when you want something that looks impressive but comes together fast. Serve it immediately after tossing so the herbs stay bright and the dressing stays punchy.
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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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