Yeast Free Ginger-Lime Watermelon Radish Salad
This salad is a showstopper the moment you slice into a watermelon radish and reveal that vivid 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 a quick salt rest to soften them just enough before being tossed with fresh scallions, cilantro, and torn mint for a bowl that's bright, herby, and genuinely refreshing. The dressing is where everything comes together: fresh lime juice and zest, grated ginger, coconut aminos, and a touch of raw honey create a punchy, slightly sweet vinaigrette with zero fermented or yeast-derived ingredients. Coconut aminos does a lot of the heavy lifting here, delivering that savory depth you'd normally get from soy sauce without any of the brewed-in concerns that come with traditional condiments. Everything in this recipe is straightforward and whole-food-based, so you're not hunting labels or second-guessing what's hiding in a bottled dressing. Serve it immediately after tossing so the herbs stay vibrant and the vegetables hold their texture — this one doesn't like to wait around.
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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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