Side Dish: United States – Zesty Lime Jicama-Radish Crunch Slaw
Serving Size: 4
Approximate Time
Prep
15 min
Cook
0 min
Additional
15 min
Total
30 min
Ingredients
1 medium jicama, peeled and cut into thin matchsticks (about 4 cups / 480 g)
6 small red radishes, thinly sliced
1 small Persian cucumber, thinly sliced (optional)
1 / 4 small red onion, very thinly sliced
1 / 3 cup fresh cilantro leaves, roughly chopped (about 10 g)
2 tbsp toasted pepitas (pumpkin seeds) (30 ml)
3 tbsp fresh lime juice (45 ml)
1 tbsp fresh orange juice (15 ml)
2 tbsp olive oil (or neutral oil) (30 ml)
1 tsp honey or agave syrup (5 ml)
1 / 2 tsp ground cumin
1 / 4 tsp chili powder or ancho chili powder
1 tsp lime zest
1 / 2 fresh jalapeño, seeded and minced (optional)
1 / 2 tsp fine sea salt, plus more to taste
1 / 4 tsp black pepper
Instructions
In a large bowl, combine the jicama, radishes, cucumber, red onion, and cilantro.
In a small bowl, whisk together lime juice, orange juice, oil, honey/agave, cumin, chili powder, lime zest, jalapeño (if using), salt, and pepper until emulsified.
Pour the dressing over the vegetables and toss to coat evenly. Let stand 10–15 minutes to lightly soften and meld flavors.
Taste and adjust seasoning with more salt or lime juice as needed. Sprinkle pepitas over the top just before serving.
Serve chilled or at cool room temperature alongside the soup for a crisp, citrusy counterpoint.
