The lemon and lime juice mixture mimics the flavor of sour orange, common in Mexico but tough to find here. Try grapefruit juice for a less traditional, equally delicious dressing.Print
Make The Recipe!
Simple Radish or Jícama Salad
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Makes 4 servings 1x
Time 15 to 30 minutes
- About 12 ounces radishes, daikon, or jícama; peeled if necessary and sliced or chopped
- 1 small white onion, chopped
- Salt and pepper
- 2 tablespoons fresh lime juice, or to taste
- 2 teaspoons fresh lemon juice
- 2 tablespoons chopped fresh cilantro or parsley
- If time allows, toss the radishes and onion with 1 tablespoon salt in a strainer and let sit for 15 minutes; rinse and pat dry with towels.
- Put the radishes and onion in a large bowl with some pepper (and salt if you didn’t salt the radishes in Step 1), lime and lemon juices, and cilantro. Taste, adjust the seasoning, and serve immediately or refrigerate for up to an hour.
A sweet addition: Substitute 1/2 cup chopped celery for the onion, olive oil for the lime juice, and orange juice for the lemon juice. Toss the radishes and celery with 1/2 cup chopped fresh mint instead of the cilantro and sprinkle with salt (if you haven’t already salted them) and pepper. Drizzle with olive oil and orange juice, toss again, and serve.
More like chopped salad: Omit the radishes and onion and use 1/2 cup chopped celery and 1 English cucumber, peeled if you like and sliced. Substitute olive oil for the lime juice and 1/2 cup chopped fresh mint for the cilantro.
Omit the radishes and onion and use 2 cups chopped celery, and celery leaves instead of the herb. Replace the lime juice with olive oil and toss the salad with 1/4 cup grated or shaved Parmesan cheese.