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Jicama Radish Salad with Lime Cilantro Dressing

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Ingredients

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For the Jicama Radish Salad:

  • 10 oz / 300 g jicama (about 1/2 of a small-medium)
  • 5 oz / 150 g red radishes
  • 4 oz / 125 g daikon radish
  • 1 avocado
  • 1 mango

For the Lime Cilantro Dressing:

  • 1/4 cup / 60 ml avocado oil
  • 1/4 cup / 60 ml fresh lime juice
  • 3 packed tbsp / 18 g fresh cilantro leaves
  • 1 tbsp / 21 g fresh minced ginger
  • Salt, to taste

Instructions

  1. CHOP: Peel the jicama and then slice it thinly lengthwise. I used a mandolin (and cut proof gloves!) to make this easy and get even slices. Carefully cut the slices into thin matchsticks. Repeat this process for both the red radishes and the daikon. If you have some smaller, thinner radishes, just slice them thinly and skip the matchsticks altogether.
  2. EMULSIFY: Add all of the dressing ingredients to a mini food processor and process until evenly combined and dotted through with fine pieces of cilantro.
  3. TOSS: In a large bowl, toss together the dressing with the chopped vegetables. Taste and add salt, as needed. Thinly slice the avocado and mango. Divide the salad between plates and fan out the avocado and mango on the side. Serve immediately.
  4. STORE: The vegetables tossed in the dressing will keep overnight just fine, retaining their crunch, but the pink of the radishes will start to bleed a little. If that’s a problem, you can chop the vegetables ahead of time and then toss with the dressing and add the avocado and mango just before serving.