Salad: Mexico – Ensalada De Jícama Y Rábano (Citrus Jicama-Radish Crunch Salad)
Serving Size: 4
Approximate Time
Prep
15 min
Cook
0 min
Additional
7 min
Total
22 min
Ingredients
1 medium jicama, peeled and cut into matchsticks (about 3 cups / 375 g)
1 cup thinly sliced red radishes (about 115 g)
1 cup finely shredded red cabbage (about 70 g)
1 cup corn kernels (fresh or thawed fire-roasted) (about 165 g)
1 / 2 small red onion, very thinly sliced (about 1 / 4 cup / 40 g)
1 large orange, segmented (reserve 1 tbsp / 15 ml juice)
1 / 4 cup chopped fresh cilantro (about 15 g)
1 / 4 cup toasted pepitas (pumpkin seeds) (about 30 g)
2 tbsp crumbled cotija cheese (optional) (about 15 g)
3 tbsp fresh lime juice (about 45 ml)
1 tbsp fresh orange juice (use reserved) (15 ml)
1 tsp finely grated orange zest
1 small garlic clove, finely grated
1 tsp honey or agave
1 / 2 tsp ground cumin
1 / 4 tsp chili powder or Tajín
1 / 4 tsp kosher salt, plus more to taste
3 tbsp extra-virgin olive oil (45 ml)
Instructions
Toast pepitas in a dry skillet over medium heat until fragrant and popping, 3–4 minutes; transfer to a plate to cool.
Whisk lime juice, orange juice, orange zest, garlic, honey, cumin, chili powder, and salt in a bowl. Slowly whisk in olive oil until emulsified.
In a large bowl, combine jicama, radishes, red cabbage, corn, red onion, orange segments, and cilantro.
Pour dressing over salad and toss to coat. Let stand 5–10 minutes to lightly soften and marry flavors.
Top with toasted pepitas and cotija (if using). Taste and adjust salt or lime to brighten.
Serve chilled or at room temperature alongside the carne asada burrito to cut richness and add crunch.
