I love this crispy, winter time salad, featuring crunchy radishes and jicama. I was inspired by my last trip to the farmers market, where I saw plump radishes on display. That and a jicama from Frieda’s Specialty Produce in my frig put me to thinking about how uniquely crisp both of these veggies are. So, I paired this salad with a Latin-inspired olive oil vinaigrette, flavored with lemon, cumin seeds and garlic. Best of all, you can whip up this salad in no time! 

Yields 8 servings

Radish Jicama Salad with Lemon Cumin Vinaigrette (Vegan, Gluten-Free)
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  • 1 bunch radishes, red or pink
  • 1 jicama ¼ cup fresh, chopped parsley
  • 1 lemon
  • 1 ½ tablespoons extra virgin olive oil
  • 1 cloves garlic, minced
  • ½ teaspoon cumin seeds
  • Pinch sea salt (optional)
  • Pinch freshly ground black pepper 


  1. Thinly slice radishes and place in a salad bowl.
  2. Peel jicama and slice into small strips, add to salad bowl.
  3. Add parsley to salad bowl and toss together well.
  4. Add the juice and zest of 1 lemon into a small bow. Whisk in olive oil, garlic, cumin seeds, salt (optional) and black pepper.
  5. Drizzle over radish mixture and toss together well to distribute. Chill until serving time.


Note: I am not a consultant or profiting by any ingredients listed in this recipe.

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