Jícama, Radish, and Cucumber Salad
This healthy salad explodes with all the Mexican flavors I crave. It makes a large portion and would be great for a dinner party. This is a nice change from the standard salad. It’s bright, zesty, refreshing, crunchy, sweet, and tangy, with a little kick.
- Prep time
- 10 min
- Cook time
- 7 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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 ½-inch cubes)
- 1 English cucumber (cut into ½-inch cubes)
- juice and zest of 1 lime
- 1 teaspoon honey
- 1/4 tsp. finely grated lime zest
- freshly ground black pepper
- 1 teaspoon chile powder (recommend Tajin)
- 2 tablespoons olive oil
- 1/2 cup crumbled feta (optional)
Instructions
- 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 chile 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 chile powder.