Jicama, Cucumber and Radish Salad with Lime Vinaigr

Name: Jicama, Cucumber and Radish Salad with Lime Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bunch pink radishes (about 6), thinly sliced; 1 english cucumber, peeled, cut in half lengthwise, and thinly sliced; 1/2 small jicama, peeled and sliced into matchsticks; 1/2 cup roughly chopped fresh cilantro; Lime vinaigrette; 1/2 teaspoon chile powder; Kosher Salt; 1/4 cup lime juice (about 2 limes); 1/2 teaspoon kosher salt; 1/3 cup extra-virgin olive oil

Servings: persons

1
This hardly seems like a recipe, but every time I serve it, people ask me how to make it.
2
So here it is!
3
This is great with a green salad or a composed salad.
4
Variations:
5
Lemon Vinaigrette:
6
Substitute lemon juice for the lime juice in lime vinaigrette.
7
Cumin Vinaigrette:
8
Add 1/2 teaspoon ground cumin to lemon Vinaigrette.
9
In a small bowl, whisk together the lemon juice and salt.
10
Drizzle the olive oil in a fine stream into the bowl while whisking to combine.

192

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 bunch pink radishes (about 6), thinly sliced, 1 english cucumber, peeled, cut in half lengthwise, and thinly sliced, 1/2 small jicama, peeled and sliced into matchsticks, 1/2 cup roughly chopped fresh cilantro, and more.

Yes, Jicama, Cucumber and Radish Salad with Lime Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Jicama, Cucumber and Radish Salad with Lime Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions