Radish Jicama Salad with Lemon Cumin Vinaigrette

I love this crispy, cool weather salad, featuring crunchy radishes, jicama, and kale. This easy, delicious salad (which is also vegan and gluten-free) is inspired by seasonal produce. Depending on your growing season, radishes, jicama, and kale are often harvested at the same time. Paired with a flavorful olive oil vinaigrette, seasoned with lemon, cumin seeds and garlic, this easy recipe is pure, crunchy delight. Based on only 6 ingredients (not including pantry staples), you can this on the table so quickly! Use a mandolin to make slicing even easier. Try using a variety of radishes to change the color palette of this pretty salad. It’s also good the next day! Serve it with a hearty soup, such as this lentil soup or chili, or with a flavorful sandwich, such as this vegan BLTA. 

Radish Jicama Salad with Lemon Cumin Vinaigrette

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(10 votes, average: 4.80 out of 5)
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4.8 from 10 reviews

• Author: The Plant-Powered Dietitian
• Total Time: 15 minutes
• Yield: 8 servings 1x
• Diet: Vegan

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Description

This 6-ingredient, cool weather salad is all about pretty crunchiness; based on jicama, radishes, and kale, it’s a flavorful, healthy, plant-based gluten-free salad that really shines!

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Ingredients

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Salad:

• 1 bunch (about 10 medium) radishes, red, purple, white or pink
• 1 large (about 12 ounces) jicama
• 2 cup chopped kale
• ¼ cup fresh, chopped cilantro

Vinaigrette:

• 1 lemon, juiced
• 2 tablespoons extra virgin olive oil
• 1 small clove garlic, minced
• ½ teaspoon cumin seeds
• Pinch sea salt (optional)
• Pinch freshly ground black pepper

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Instructions

1. Thinly slice radishes (may use a mandolin) and place in a large salad bowl.
2. Peel jicama and slice into small matchstick strips; add to salad bowl.
3. Add kale and cilantro to salad bowl and toss together.
4. In a small dish, whisk together lemon juice, olive oil, garlic, cumin seeds, salt (optional) and black pepper.
5. Drizzle over salad mixture and toss together to distribute. Chill until serving time.
6. Makes 8 servings (1 cup per serving).

• Prep Time: 15 minutes
• Category: Salad
• Cuisine: Latin, American

Nutrition

• Serving Size: 1 serving
• Calories: 58
• Sugar: 1 g
• Sodium: 12 mg
• Fat: 4 g
• Saturated Fat: 1 g
• Carbohydrates: 6 g
• Fiber: 3 g
• Protein: 1 g

For other plant-based salad recipes, try the following:

Cool Mint Cauliflower Salad
Snow Pea Carrot Salad
Pomegranate Avocado Quinoa Salad

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