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Chopped Radish Salad

Ensalada de Rábanos
Radishes are a common garnish on plates all over Mexico. Their crunchiness and sharpness makes them a favorite Mexican nibble. This salad features crisp and bright radishes mixed with other chopped vegetables.
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Equipment

Ingredients

Makes 4 servings

  • 1½ cups coarsely chopped or diced radishes
  • 1 cup chopped iceberg lettuce
  • 1 cup chopped or diced jicama
  • ½ medium cucumber peeled, seeded, and chopped
  • 2 chopped green onions including the green part
  • 2 tablespoons chopped fresh cilantro or parsley
  • 1 jalapeño chile seeded, veins removed, and finely chopped
  • 1 tablespoon olive oil
  • 2 teaspoons fresh lime juice
  • 1 teaspoon unseasoned rice vinegar
  • ¼ teaspoon salt or to taste

Instructions

  • In a large bowl mix the first seven ingredients (the vegetables) together.
  • Add the oil, lime juice, vinegar, and salt.
  • Toss well to coat the vegetables.
  • Refrigerate for at least an hour

Notes / Tips / Wine Advice:

Serve cold.
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Course Salad
Cuisine Mexican
Diets Vegetarian