Ingredients with Measurements:
- 1 medium jicama, peeled and julienned
- 1 bunch radishes, thinly sliced
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped red onion
- 1/4 cup lime juice
- 2 tablespoons honey
- 1 tablespoon olive oil
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a large bowl, combine the jicama, radishes, cilantro, and red onion.
2. In a small bowl, whisk together the lime juice, honey, olive oil, salt, and pepper.
3. Pour the dressing over the jicama mixture and toss to combine.
4. Cover and refrigerate for at least 30 minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: None
Temperature:
- None
Serving size:
- 4 servings
Nutritional information:
- Calories: 120
- Fat: 3g
- Carbohydrates: 24g
- Fiber: 11g
- Protein: 2g
Substitutions for ingredients:
- Jicama can be substituted with sliced cucumber or shredded carrots.
- Radishes can be substituted with sliced watermelon radish or daikon radish.
- Honey can be substituted with agave nectar or maple syrup.
Variations:
- Add sliced avocado or diced mango for a tropical twist.
- Top with crumbled feta cheese or toasted pepitas for added texture.
- Use lemon juice instead of lime juice for a different flavor profile.
Tips and tricks:
- Use a mandoline slicer to make thin, even slices of jicama and radishes.
- Adjust the amount of honey and lime juice to your taste preference.
- Serve the salad on a bed of lettuce for a more substantial meal.
Storage instructions:
- Store leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- None
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with additional cilantro leaves or lime wedges.
Garnishes:
- Cilantro leaves
- Lime wedges
Pairings:
- Grilled chicken or fish
- Tacos or quesadillas
- Corn on the cob
Suggested side dishes:
- Black beans and rice
- Grilled vegetables
- Tortilla chips and salsa
Troubleshooting advice:
- If the dressing is too tart, add more honey to balance the flavors.
- If the salad is too dry, add more olive oil or lime juice.
Food safety advice:
- Wash all produce before using.
- Store leftover salad in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
- Jicama is a root vegetable native to Mexico and Central America.
- Radishes are believed to have originated in China and have been cultivated for thousands of years.
Flavor profiles:
- The salad is sweet and tangy with a crunchy texture from the jicama and radishes.
Serving suggestions:
- Serve the salad as a side dish or as a light lunch.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican
Taste: Refreshing, Tangy, Crunchy, Zesty