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.

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

Prep Time 15

Total Time 15

Servings to 6

Calories 160kcal

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