I’ll be honest—I used to think jicama was just a weird root vegetable until I discovered this foolproof radish and jicama slaw recipe. Now my family devours this crispy, refreshing salad every week, and I’m pretty sure my neighbor thinks I’m some kind of Mexican cooking genius (if only she knew how many times I wondered what to do with that strange-looking jicama before learning it’s the perfect crunchy base for this vibrant slaw).
Here’s the Thing About This Recipe
The secret to perfect radish and jicama slaw is letting those crisp vegetables marinate in that bright lime dressing so all the flavors meld together beautifully. When you combine peppery radishes with sweet, crunchy jicama and fresh cilantro, you get this incredible balance of flavors and textures that’s both refreshing and satisfying. Around here, I’ve figured out that the key is cutting everything into uniform matchsticks so every bite has the perfect ratio of vegetables to dressing. It’s honestly that simple once you understand how Mexican-inspired slaws work.
What You’ll Need (And My Shopping Tips)
Good fresh radishes should be firm and bright with crisp green tops—avoid any that feel spongy or have dark spots. I learned this after buying sad, rubbery radishes three times (shocking, I know). The best ones have a nice peppery bite when you taste them raw. Don’t cheap out on the jicama either; it should feel heavy for its size and have smooth, unblemished skin.
Jicama might look intimidating, but it’s basically a Mexican turnip with sweet, crispy flesh that tastes like a cross between an apple and a water chestnut. Look for medium-sized ones that feel firm all over. According to Food Network’s guide to jicama, this root vegetable is packed with fiber and vitamin C while staying incredibly crisp. I always grab extra limes because someone inevitably wants this radish and jicama slaw with more citrus brightness (happens more than I’d like to admit).
Let’s Make This Together (Step by Step)
Start by julienning those radishes into thin matchsticks—a mandoline makes this super easy, but a sharp knife works fine too. Peel the jicama with a vegetable peeler (the skin is tough and inedible) and cut it into matchsticks about the same size as your radishes. Here’s where I used to mess up: I’d cut everything too thick, but thin matchsticks absorb the dressing better and give you that perfect crunch.
Combine the radishes, jicama, and fresh cilantro in a large bowl and toss everything together. In a small bowl, whisk together olive oil, fresh lime juice, honey (if using), salt, and pepper until well combined. Here’s my secret: taste the dressing before adding it—you want that perfect balance of tart, sweet, and salty.
Pour the dressing over the vegetable mixture and toss everything until evenly coated. This Mexican street corn salad recipe uses similar fresh Mexican flavors if you want to master the cuisine.
Chill in the refrigerator for at least thirty minutes before serving—this is crucial for letting the flavors develop. Every kitchen has its own timing, so trust your taste—the vegetables should still be crispy but have absorbed those gorgeous lime and cilantro flavors.
When Things Go Sideways (And They Will)
Slaw turned out too peppery? Some radishes are spicier than others, and it happens to everyone. That’s totally fixable—add more jicama to balance out the heat, or a bit more honey to mellow the bite. Vegetables went limp? You probably over-dressed them or let them sit too long in the dressing.
If this happens (and it will), drain off some of the excess dressing and add fresh crispy vegetables to revive the texture. Too tart or not enough flavor? In reality, I’ve learned that radish and jicama slaw needs the right balance of acid, sweetness, and salt. Taste and adjust with more lime juice, honey, or salt as needed. Jicama tastes bland? Make sure you’re using fresh lime juice and good olive oil—those flavors really make the jicama shine.
When I’m Feeling Creative
When I’m feeling fancy, I’ll add some thinly sliced red onion for extra bite and beautiful color contrast. This makes it more complex than a simple slaw probably needs, but it’s gorgeous for entertaining. My spicy twist includes a finely minced jalapeño for heat lovers. Around the holidays, I’ll add some pomegranate seeds for festive color and sweet-tart pop. Sometimes I throw in some toasted pumpkin seeds for extra crunch, though that’s totally optional and makes it more substantial.
What Makes This Recipe Special
This radish and jicama slaw works so well because it combines two underused vegetables that complement each other perfectly—the peppery bite of radishes with the sweet crunch of jicama. The simple lime dressing enhances rather than masks their natural flavors while the cilantro adds fresh, herbal brightness. This represents the best of Mexican cuisine—using simple, fresh ingredients to create something greater than the sum of its parts. According to culinary experts, jicama has been a staple in Mexican cooking for centuries, often served raw with lime and chili powder as a refreshing snack.
Questions People Ask Me About This Recipe
Can I make this radish and jicama slaw ahead of time?
It’s actually better made a few hours ahead so the flavors can develop, but don’t let it sit more than 24 hours or the vegetables will lose their crunch.
What if I can’t find jicama for this Mexican-inspired slaw?
You can substitute with daikon radish, turnip, or even crisp apple, though the flavor will be different. Jicama’s unique sweet crunch is really worth seeking out.
How long does this fresh vegetable slaw keep?
It stays crisp for up to 2 days in the refrigerator, though it’s best within the first day when the vegetables are at their crunchiest.
Can I make this radish jicama slaw without cilantro?
Sure, but it won’t have that authentic Mexican flavor. You could substitute with fresh parsley or mint, though the taste will be quite different.
Is this radish and jicama slaw beginner-friendly?
Totally—if you can julienne vegetables and whisk a simple dressing, you can make this. The technique is straightforward, and it’s very forgiving.
What’s the best way to serve this crunchy slaw?
It’s perfect as a side dish with Mexican food, as a topping for tacos or fish, or just eaten on its own as a refreshing salad.
One Last Thing
I couldn’t resist sharing this radish and jicama slaw because it’s completely changed how I think about using raw vegetables in salads. The best slaw days are when I can make a big batch of this and use it throughout the week as a crunchy, refreshing side that goes with everything. Trust me on this one—once you discover how delicious and versatile this crispy vegetable combination is, you’ll understand why jicama deserves a permanent spot in your produce rotation.
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The Best Radish and Jicama Slaw
Description
Crispy, refreshing slaw made with peppery radishes and sweet jicama in a bright lime dressing. This radish and jicama slaw is the perfect crunchy side dish with authentic Mexican flavors.
Prep Time: 15 minutes | Chill Time: 30 minutes | Total Time: 45 minutes | Servings: 6
Ingredients
- 8 oz fresh radishes, julienned into matchsticks (about 2 cups prepared)
- 8 oz jicama, peeled and cut into matchsticks (about 2 cups prepared)
- 1/4 cup fresh cilantro, chopped (don’t use dried—it’s not the same)
- 1/4 cup olive oil (extra-virgin adds great flavor)
- 2 tablespoons fresh lime juice (about 1 large lime)
- 1 teaspoon honey, optional (helps balance the tartness)
- Salt and pepper to taste
Instructions
- Clean and trim the radishes, then julienne them into thin matchsticks using a mandoline or sharp knife. Aim for pieces about 1/8 inch thick for the best texture.
- Peel the jicama with a vegetable peeler—the skin is tough and inedible. Cut into matchsticks roughly the same size as your radishes for uniform bites.
- In a large bowl, combine the julienned radishes, jicama matchsticks, and chopped fresh cilantro. Toss everything together gently.
- In a small bowl, whisk together olive oil, fresh lime juice, honey (if using), salt, and pepper until well combined. Taste and adjust the balance—you want tart, slightly sweet, and well-seasoned.
- Pour the dressing over the radish and jicama mixture, tossing thoroughly to coat all the vegetables evenly. Make sure every piece gets some dressing.
- Chill in the refrigerator for at least 30 minutes before serving. This resting time lets the flavors meld and the vegetables absorb the dressing.
- Give it a final toss before serving and adjust seasoning if needed. Serve cold as a refreshing side dish or vibrant taco topping.
Nutrition Information (Per Serving):
- Calories: 95
- Carbohydrates: 8g
- Protein: 1g
- Fat: 9g
- Fiber: 4g
- Sodium: 85mg
- Vitamin C: 35% DV (from radishes, jicama, and lime)
- Fiber: 16% DV (jicama is incredibly high in fiber)
Notes:
Seriously, cut the vegetables into uniform matchsticks—it makes a huge difference in how the dressing coats and how each bite tastes. Fresh lime juice is essential; bottled won’t give you the same bright flavor. The honey is optional but helps balance the peppery radishes and tart lime. Don’t overdress it—you want crispy vegetables, not soggy ones.
Storage Tips:
This keeps in the fridge for up to 2 days, though it’s crispiest on day one. Store covered and give it a good toss before serving since the dressing settles. Don’t freeze it—the vegetables get mushy when thawed.
Serving Suggestions:
- Mexican Night: Perfect alongside tacos, enchiladas, or grilled chicken with Mexican spices
- Fresh Topping: Use as a crunchy topping for fish tacos or carnitas
- Light Lunch: Serve over mixed greens with avocado slices for a complete salad
- BBQ Side: Great with grilled meats as a refreshing contrast to rich, smoky flavors
Mix It Up (Recipe Variations):
Spicy Jicama Slaw: Add finely minced jalapeño or a pinch of cayenne for heat Colorful Version: Include thinly sliced red onion and shredded purple cabbage Fruit Addition: Toss in diced mango or orange segments for tropical sweetness Protein-Packed: Add toasted pumpkin seeds or crumbled queso fresco for substance
What Makes This Recipe Special:
This slaw showcases two underutilized vegetables that create perfect textural and flavor contrast—peppery radishes and sweet, crisp jicama. The simple lime dressing enhances their natural characteristics without masking them, while the cilantro adds authentic Mexican brightness. This represents the best of Mexican cuisine’s approach to fresh, raw preparations that celebrate the ingredients’ natural qualities.
