Wheat 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. Thin-sliced radishes and cool cucumber get tossed with fresh scallions, cilantro, and mint for a combination that's crisp, herby, and genuinely refreshing. The dressing is where things get interesting: bright lime juice and zest, grated ginger, and a touch of raw honey come together with coconut aminos, which delivers that savory, umami depth without any wheat or soy sauce in sight. That swap makes this salad completely safe for anyone avoiding gluten or wheat, and you'd never know anything was missing. A quick salt-and-rest step draws out just enough moisture from the vegetables so the dressing clings beautifully rather than pooling at the bottom. Serve it immediately after tossing and every bite will be vibrant, punchy, and perfectly balanced between sweet, tart, and spicy.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!