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Jicama, Radish and Cucumber Salad Recipe

This Jícama, Radish, and Cucumber Salad Is Perfect For Summer

The following post was originally featured on Muy Bueno Cookbook and written by Yvette Marquez-Sharpnack, who is part of POPSUGAR Select Latina.

Since the New Year, I have been trying really hard to incorporate more veggies into my diet, but it can be challenging. When it's a chilly morning, I am not always excited to drink a cold green smoothie. For dinner, I try to either serve a side salad or a relish tray with sliced veggies, but sometimes that gets boring too. A green salad wilts quickly and usually does not refrigerate well for leftovers the next day.

As I was flipping through magazines for inspiration I found this recipe in Fine Cooking magazine and decided to try it out making a few tweaks. I omitted the feta cheese in the original recipe and instead added an English cucumber for extra veggies.

This healthy salad explodes with all the Mexican flavors I crave. It makes a large portion and would be great for a dinner party. The longer the salad sits, the more flavorful it becomes and tastes even better the next day. This alternate to green salad is a nice change from the standard salad. It's bright, zesty, refreshing, crunchy, sweet, and tangy, with a little kick.

It makes the perfect side dish. Each bite is a burst of Mexico.

Jícama, Radish, and Cucumber Salad

Muy Bueno Cookbook

Jicama, Radish and Cucumber Salad Recipe

Ingredients

  1. 2 small shallots, thinly sliced
    3 tablespoons red wine vinegar
    Kosher salt
    5 radishes, trimmed, quartered, and cut into 1/4-inch slices
    1 medium jícama, peeled and cut into 1/2 inch cubes
    1 English cucumber, cut into 1/2 inch cubes
    Juice and zest of 1 lime
    1 teaspoon honey
    1/4 teaspoon finely grated lime zest
    Freshly ground black pepper
    1 teaspoon chili powder (recommend Tajin)
    2 tablespoons olive oil
    1/2 cup crumbled feta (optional)

Directions

  1. In a small bowl, combine the shallots with the red wine vinegar and 1/4 teaspoon salt; let sit until the shallots have mellowed and turned a light pink, about 15 minutes. Strain the shallots and discard the liquid.
  2. In a medium bowl, toss the shallots, radishes, jícama, cucumber, and a pinch of salt.
  3. In a small bowl, whisk the lime juice, honey, lime zest, 1/4 teaspoon salt, a few grinds of black pepper, and a pinch of chili powder. Gradually whisk in the olive oil.
  4. Toss the dressing with the vegetables. Fold in the feta, if using and season to taste with salt, pepper, and chili powder.
Image Source: Muy Bueno Cookbook
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