Radish and Jicama Salad with Lime Vinaigrette

Radish and jicama salad with lime vinaigrette is all about crunch, fresh flavor, and a dressing that keeps it balanced. This is the kind of salad you bring in when everything else on the table is doing too much.

Radish Jicama Salad with Lime Vinaigrette and Knowing When to Leave It Alone

This radish and jicama salad took a few tries before I left it alone. I had one vinaigrette going, didn’t like it, changed it, didn’t like that either, and at some point just stood there thinking, okay this is getting ridiculous. I went back to lime because it was really the best choice and sometimes you just have to walk away from possibilities that never quite make the cut.

This is a radish and jicama salad with a lime vinaigrette, made around crunch instead of greens.

And can we discuss jicama for a second because it’s one of those things I consistently forget about until I see it again. It looks like nothing, and then you cut into it, and it’s cold and crisp and a little sweet, and suddenly I remember why I love this thing that resembles an oversized potato.

When I was a kid I planted an entire garden of radishes. And it wasn’t just part of a garden, it was the whole thing. I had read about how easy radish gardening was for kids in one of those big vegetable gardening encyclopedias and decided I was going to do this. I didn’t want help, ask for help, and I was going to do it myself.

I had seeds, and I knew when to plant them and what they were supposed to do. That felt like the most important part. It wasn’t. And I, in fact, did not have the situation handled.

At the point where the radishes were really starting to take off, the dog went out and dug up half of what I planted like he had been waiting for this moment, and whatever survived that had the tops eaten off by my rabbit, who clearly didn’t even hesitate at the opportunity, just took them out like they were planted for him.

And then, because it was spring, the turtle came out of hibernation and wandered through whatever was left, just slowly undoing things in his own way, digging and chomping. I never even considered the animals in my ten-year-old, garden-planning brain.

So now I’m replanting, moving things around, trying again, not really sure what I’m changing, except the location, but doing it anyway.

Finally, it was time to harvest. I pulled one up, looked at it for a second. Okay, hmm. I pulled another one. Maybe the next one. I kept going longer than I needed to. I had a very specific radish in my head, the ones I would get in Paris with butter and a baguette, and I really thought I was going to be presenting my family with those long, cylindrical Paris radishes if I just stayed with it.

I never did, because it turns out those were an heirloom variety and a completely different seed, and since I refused help, I learned the hard way. I was stubborn like that, even at ten. That was one of the first times I realized remaining coachable mattered more than I wanted it to.

So, when this salad got me close enough to perfection, after someone with a palate I trust suggested that Mexican oregano, which is more citrusy and earthy than regular oregano, was going to work with the lime instead of against it, they were right. And that avocado oil, instead of extra virgin, was going to let the lime and cumin stay front and center instead of fading into the background. They were right again.

Radishes sliced thin, jicama for crunch, lime, a little vinegar, Dijon, garlic, honey, cumin, Mexican oregano, cilantro, avocado oil. I didn’t stand there changing it again, which is usually how I know to stop.

“Okay, leave it,” I said. Walk away.

It’s cold, it’s crisp, there’s a little bite to it, and that’s it.

I don’t know. Sometimes you keep pushing something and sometimes you just stop when it’s close enough and eat it.

This one got there.

Why I Love This Recipe

• This is a radish and jicama salad, not a bowl of greens with a few things thrown in. You know right away. You notice the crunch first, and it stays that way instead of disappearing into the rest of the plate.
• This is what I make when everything else is already rich. When I want something that cuts through that without turning into something else I have to think about. It’s especially good with tacos or anything coming off a hot pan.
• There’s no cooking, which is the reason I keep making it. If it required one more step, I’d likely opt out because days are busy.
• The lime vinaigrette finally does what it’s supposed to do. Lime, a little vinegar, Dijon, garlic, honey, cumin, oregano, cilantro, avocado oil. Nothing extra, nothing missing, and I’m not going back in with a spoon to change it again.
• The mix of lime juice and two vinegars keeps the dressing from going too sharp or too plain.
• You can leave the salad as is or add to it depending on what you’re making that day. Add grilled chicken and it’s dinner.
• It gives you a small window where everything is right. The radishes still have their peppery edge, the jicama stays very cold and crisp, and the dressing hasn’t soaked all the way in the greens yet. That’s the moment to eat it.

Ingredients

• Jicama – A crisp root vegetable with a clean, slightly sweet bite. Think somewhere between an apple and a water chestnut, but less juicy. Often used in salads for its crunch, it keeps its texture, which is everything here.
• Radishes – Peppery and sharp, the flavor doesn’t hide. Slice them thin or they take over. Too thick and it’s all you’re going to taste.
• Mixed greens – I use a mix with baby spinach. The greens are not the main event, but enough to catch the dressing and bring everything together.
• Lime juice – Fresh has more edge and a stronger citrus flavor.
• Rice vinegar + apple cider vinegar – Used together so the dressing doesn’t go too far in one direction. One keeps it light, the other gives it some weight.
• Dijon mustard – Helps the dressing emulsify and keeps it from separating. You won’t taste it outright, but you’d notice if it weren’t there.
• Garlic – Grated so it disappears into the dressing instead of sitting in it.
• Honey – Enough to take the edge off without turning it sweet.
• Cilantro – Finely mince it so it blends in. Bigger pieces take over fast.
• Avocado oil – Neutral, which lets the lime come through. Other oils get in the way.
• Ground cumin + dried Mexican oregano – They sit in the background but make a difference. You don’t want to notice them first.
• Kosher salt + black pepper – Necessary. Taste and adjust.

How to Make Radish and Jicama Salad

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (make the vinaigrette)
  Whisk the lime juice, rice vinegar, apple cider vinegar, Dijon, garlic, honey, salt, pepper, oregano, and cumin in a bowl. It should start to look a little thicker and less separated.
• Step Two (add the cilantro and oil)
  Stir in the cilantro, then drizzle in the avocado oil while whisking. Don’t hurry this part. This is where it emulsifies and turns smooth instead of staying broken. Drizzling slowly keeps the dressing from separating too quickly.
• Step Three (taste it)
  Taste it. Add a little more salt if it needs it. If you made it ahead, pull it out of the fridge for a few minutes, then shake or whisk it again. It comes back.
• Step Four (put the salad together)
  Add the greens, radishes, and jicama to a big bowl. Pour in some dressing, not all of it, then toss. You can always add more. You can’t take it out.
• Step Five (serve it)
  Serve it right away while everything still has some life to it.

Recipe Tips

• Slice the radishes thin. If they’re thick, that’s all you’re going to taste.
• Cut the jicama evenly. Big pieces throw everything off.
• Don’t pour all the dressing in at once. Start with less, toss it, then decide. It should coat everything, not sit in the bottom.
• Drizzle the oil slowly when you’re making the dressing. That’s what keeps it from breaking.
• Taste it before serving. Limes aren’t consistent, so sometimes it needs a little more salt or a little more honey.

Storage

• This salad is best right after tossing. That’s when everything still has the texture you want it to have.
• The dressing can be made ahead and kept in the fridge for 3–4 days. Let it sit out for a few minutes, then shake or whisk to bring it back.
• You can prep the radishes and jicama ahead and keep them separate in the fridge. The same goes for the greens.
• Once dressed, it starts to change. The greens soften first, the radishes and jicama last a little longer, but it’s not the same.
• If you know you’re making it ahead, keep everything separate and toss it right before serving.

FAQs

• Can I make this ahead of time?
  You can prep everything ahead, but don’t toss the radish and jicama salad until right before serving. Once the dressing goes on, the greens start to soften, and it’s not the same.
• What can I use instead of jicama?
  Cucumber is the closest in texture. Fennel works too if you want something a little different in flavor. The key is something with crunch.
• Are radishes spicy?
  They have a peppery bite, especially if they’re thick. Slice them thin and it’s much more balanced.
• Can I skip the cilantro?
  Yes. Leave it out. It’ll still be fine.
• What protein can I add to make it a full meal?
  Grilled chicken, shrimp, or even something simple like rotisserie chicken. Something that fits with the rest of the salad.
• Can I make the dressing creamier?
  You can add a spoonful of Greek yogurt or a little mayo if you want it thicker. It changes the feel, but it’s still fine.
• Can I use bottled lime juice?
  You can. It will be softer and less defined. Fresh lime has more edge, which is what makes this taste the best, but bottled will still get you there.

From My Kitchen Notes

Just a few existential observations.

• I thought I had a plan because I knew when to start. That turned out to be a very small part of it.
• Jicama stays cold even when everything else around it isn’t. It’s so underrated.
• There’s a point where you stop adjusting and just watch what happens.
• Lime is usually where I end up when I’ve tried too many other things.
• Some versions of recipes never quite get there, no matter how many times you try again.
• Close enough has a very specific feeling. You either catch it or you keep going past it.
• Not everything needs help. But sometimes the willingness to ask for advice makes all the difference.
• There’s a differnce between checking on something and interfering with it.
• There’s a point where staying where you are becomes its own decision.
• I don’t always know what I’m doing, but I usually know when to stop.
• There are moments where everything lines up and still nothing happens. That part is never about the recipe.
• Some things come together after you stop pushing them. Some things don’t move until you do.
• I’ve never been interested in perfect versions of anything. I like something a little rough around the edges.
• You can watch someone decide in real time that they’re not going to deal with something.
• The part where you think the next one will fix it… that part can go on for a while.
• The first version of anything isn’t the final version. It teaches you more by doing than thinking ever will. Waiting for certainty is just another way of not starting.
• Sometimes the only way to see what something is… is to leave it alone and come back to it.
• It turned out that radishes weren’t hard to grow. They’re just fast and unforgiving. And if you don’t thin the seeds, there’s too much competition going on underground.
• Some things don’t move unless something moves them.
• I’m not someone who waits for clarity. I move first and let clarity catch up. I have never needed a perfect plan to start. That’s my operating system.
• You can’t think your way into an experience. You have to walk into it.

What to Serve with Radish and Jicama Salad

• Beer-Battered Fish Tacos with Mango Slaw – crispy cod, sweet mango slaw.
• Cajun Shrimp Tacos – skillet shrimp, creamy slaw.
• Green Chile Chicken Enchilada Casserole – cheesy, layered, green chile.
• Sheet Pan Chicken Fajitas – charred vegetables, seasoned chicken.
• Chicken Fajita Casserole – baked chicken, peppers, tortilla chips.

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Print Recipe

5 from 4 votes

Radish and Jicama Salad with Lime Vinaigrette

Radish and jicama salad with lime vinaigrette, crisp greens, and fresh flavor. This crunchy radish and jicama salad combines peppery radishes, sweet jicama, and a balanced lime dressing for a light side that works with tacos, grilled meats, or seafood.

Prep Time15 minutes mins

Total Time15 minutes mins

Course: Salad, Side Dish

Cuisine: Cinco de Mayo, Mexican-Inspired, Summer Recipes

Keyword: cilantro lime vinaigrette, cinco de mayo side dish, fresh salad salad, jicama radish salad, jicama salad, lime vinaigrette salad, radish and jicama salad, radish salad

Servings: 4 to 6

Calories: 160kcal

Author: Cathy Pollak

Equipment

• mixing bowls For whisking the vinaigrette and tossing the salad.
• whisk To emulsify the dressing.
• Knife For slicing radishes and cutting jicama.
• Cutting board For prep work.

Ingredients

Lime Vinaigrette:

• ¼ cup (60 ml) fresh lime juice
• 1 tbsp (15 ml) rice vinegar
• 1 tbsp (15 ml) apple cider vinegar
• 1 tsp (5 g) Dijon mustard
• 1 clove garlic grated
• 2 tsps (10 ml) honey
• ½ tsp (3 g) kosher salt plus more to taste
• ¼ tsp (1 g) black pepper
• ¼ tsp (0.25 g) dried Mexican Oregano leaves
• ¼ tsp (0.25) ground cumin
• 2 tbsps (8 g) finely minced fresh cilantro
• ⅓ cup (80 ml) avocado oil

Salad:

• 3 cups (90 g) mixed greens
• 5-6 large radishes thinly sliced
• ½ medium (~250 g) jicama cut into matchsticks or small cubes

Instructions

• To make this radish and jicama salad, whisk the lime juice, rice vinegar, apple cider vinegar, Dijon mustard, garlic, honey, salt, pepper, oregano, and cumin in a medium bowl until fully combined and slightly thickened.
  ¼ cup (60 ml) fresh lime juice, 1 tbsp (15 ml) rice vinegar, 1 tbsp (15 ml) apple cider vinegar, 1 tsp (5 g) Dijon mustard, 1 clove garlic, 2 tsps (10 ml) honey, ½ tsp (3 g) kosher salt, ¼ tsp (1 g) black pepper, ¼ tsp (0.25 g) dried Mexican Oregano leaves, ¼ tsp (0.25) ground cumin
• Stir in the minced cilantro, then slowly drizzle in the avocado oil while whisking continuously until the dressing is fully emulsified and cohesive.
  2 tbsps (8 g) finely minced fresh cilantro, ⅓ cup (80 ml) avocado oil
• Taste and adjust seasoning with additional salt as needed. If not using immediately, refrigerate and let sit at room temperature briefly before serving, then shake or whisk to recombine.
• Place the mixed greens, sliced radishes, and jicama in a large bowl. Add enough dressing to lightly coat the ingredients, tossing gently until evenly dressed.
  3 cups (90 g) mixed greens, 5-6 large radishes, ½ medium (~250 g) jicama
• Serve immediately for the best texture and crunch.

Notes

• Thinly slice the radishes so their peppery bite doesn’t overpower the salad.
• Cut the jicama evenly for a consistent crunch in each bite.
• Use fresh lime juice for the best flavor balance in the vinaigrette.
• Drizzle the oil slowly while whisking to keep the dressing emulsified longer.
• This salad is best served right after tossing to maintain texture.
• The dressing can be made ahead and stored in the refrigerator for up to 3–4 days; shake or whisk before using.
• This radish and jicama salad pairs well with tacos, grilled chicken, seafood, or other warm-weather meals.

 

For optimal outcomes when preparing this radish and jicama salad, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

 

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

 

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Nutrition

Nutrition Facts

Radish and Jicama Salad with Lime Vinaigrette

Amount Per Serving (150 g)

Calories 160 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 2g13%

Polyunsaturated Fat 2g

Monounsaturated Fat 9g

Sodium 220mg10%

Potassium 240mg7%

Carbohydrates 10g3%

Fiber 3g13%

Sugar 5g6%

Protein 1g2%

Vitamin A 1200IU24%

Vitamin C 18mg22%

Calcium 30mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Have you made this Radish and Jicama Salad? I’d love to hear how it turned out — leave a comment below and let me know.

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