Salad: United States – Zesty Jicama-Radish Slaw with Lime-Cilantro Dressing

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 10 min

Total 25 min

Ingredients

1 medium jicama, peeled and cut into thin matchsticks (about 3 cups / 375 g)
8 radishes, thinly sliced
1 small English cucumber, halved lengthwise and thinly sliced
1 / 2 small red onion, very thinly sliced
1 orange, segmented, juices reserved
1 / 3 cup (8 g) cilantro leaves, roughly chopped
1 / 4 cup (30 g) toasted pepitas (pumpkin seeds)
1 ripe avocado, diced (optional)
3 tbsp (45 ml) fresh lime juice
2 tbsp (30 ml) reserved orange juice
2 tbsp (30 ml) extra-virgin olive oil
1 tsp honey or agave
1 / 2 tsp ground cumin
1 / 4 tsp smoked paprika
1 / 2 tsp kosher salt, plus more to taste
Freshly ground black pepper to taste

Instructions

In a large bowl, combine jicama, radishes, cucumber, and red onion.
Segment the orange over a small bowl to catch juices; add segments to the salad and reserve 2 tablespoons of the juice for the dressing.
In a jar or small bowl, whisk together lime juice, reserved orange juice, olive oil, honey, cumin, smoked paprika, salt, and several grinds of black pepper until emulsified.
Pour dressing over the salad and toss to coat evenly. Fold in cilantro and pepitas.
If using avocado, gently fold it in just before serving. Taste and adjust salt and pepper as needed.
Let the slaw rest for 5–10 minutes to lightly marinate, then serve chilled or at cool room temperature alongside the chili.