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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
Large bowl
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