Chopped Radish Salad
Ensalada de RábanosRadishes 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.
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 & Wine Advice
Serve cold.