Salad: Mexico – Ensalada De Jícama Y Rábano (Citrus Jicama-Radish Crunch Salad)
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Serving Size: 4
Approximate Time
Prep
15 min
Cook
0 min
Additional
7 min
Total
22 min
Ingredients
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.
1 medium jicama, peeled and cut into matchsticks (about 3 cups (375 g)) 1 cup (240 ml) thinly sliced red radishes (about 4 oz (115 g)) 1 cup (240 ml) finely shredded red cabbage (about 2 1/2 oz (70 g)) 1 cup (240 ml) corn kernels (fresh or thawed fire-roasted) (about 5 7/8 oz (165 g)) 1 / 2 small red onion, very thinly sliced (about 1 / 4 cup (40 g)) 1 large orange, segmented (reserve 1 tbsp (15 ml) juice) 1 / 4 cup (60 ml) chopped fresh cilantro (about 0.53 oz (15 g)) 1 / 4 cup (60 ml) toasted pepitas (pumpkin seeds) (about 1 1/16 oz (30 g)) 2 tbsp (30 ml) crumbled cotija cheese (optional) (about 0.53 oz (15 g)) 3 tbsp (45 ml) fresh lime juice (about 3 tbsp (45 ml)) 1 tbsp (15 ml) fresh orange juice (use reserved) (1 tbsp (15 ml)) 1 tsp (5 ml) finely grated orange zest 1 small garlic clove, finely grated 1 tsp (5 ml) honey or agave 1 / 2 tsp (2.5 ml) ground cumin 1 / 4 tsp (1.25 ml) chili powder or Tajín 1 / 4 tsp (1.25 ml) kosher salt, plus more to taste 3 tbsp (45 ml) extra-virgin olive oil (3 tbsp (45 ml))
Show original ingredient measurements
1 medium jicama, peeled and cut into matchsticks (about 3 cups / 375 g) 1 cup thinly sliced red radishes (about 115 g) 1 cup finely shredded red cabbage (about 70 g) 1 cup corn kernels (fresh or thawed fire-roasted) (about 165 g) 1 / 2 small red onion, very thinly sliced (about 1 / 4 cup / 40 g) 1 large orange, segmented (reserve 1 tbsp / 15 ml juice) 1 / 4 cup chopped fresh cilantro (about 15 g) 1 / 4 cup toasted pepitas (pumpkin seeds) (about 30 g) 2 tbsp crumbled cotija cheese (optional) (about 15 g) 3 tbsp fresh lime juice (about 45 ml) 1 tbsp fresh orange juice (use reserved) (15 ml) 1 tsp finely grated orange zest 1 small garlic clove, finely grated 1 tsp honey or agave 1 / 2 tsp ground cumin 1 / 4 tsp chili powder or Tajín 1 / 4 tsp kosher salt, plus more to taste 3 tbsp extra-virgin olive oil (45 ml)
Instructions
Toast pepitas in a dry skillet over medium heat until fragrant and popping, 3–4 minutes; transfer to a plate to cool. Whisk lime juice, orange juice, orange zest, garlic, honey, cumin, chili powder, and salt in a bowl. Slowly whisk in olive oil until emulsified. In a large bowl, combine jicama, radishes, red cabbage, corn, red onion, orange segments, and cilantro. Pour dressing over salad and toss to coat. Let stand 5–10 minutes to lightly soften and marry flavors. Top with toasted pepitas and cotija (if using). Taste and adjust salt or lime to brighten. Serve chilled or at room temperature alongside the carne asada burrito to cut richness and add crunch.
Estimated Nutritional Information*
Per serving | Servings: 4
Calories: 206 kcal
Carbohydrates: 15.7 g
Protein: 4.9 g
Fat: 15.4 g
Fiber: 2.7 g
Sodium: 190 mg
Potassium: 356 mg
Calcium: 50 mg
Iron: 1.48 mg
Vitamin C: 25.3 mg
Generated: 2026-11-05T21:52:39+00:00
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Fiber, Sodium, Potassium, Calcium, Iron and Vitamin C are known subtotals. Missing contributions are unknown, not zero.