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Jicama, Mango, Cucumber, and Radish Salad with Chile-Lime Dressing

Matchstick jicama and mango with thin cucumber and radish, then finish the crisp mix with tart chile-lime dressing and toasted pepitas.

Jicama, mango, cucumber, and radish salad is topped with cilantro and toasted pepitas.

This salad balances jicama's cool crunch with ripe mango, crisp cucumber, and peppery radish. A tart lime dressing gets gentle warmth from ancho chile, while pepitas add a nutty finish without making the side feel heavy.

Choose produce that stays crisp

A good jicama feels heavy and firm, and a ripe mango smells fruity with just a little give near the stem. Look for a smooth, firm cucumber and radishes with taut skins; those simple checks help each piece hold its texture after cutting.

Keep the cuts even

Cutting the jicama and mango into similarly sized matchsticks makes the sweet and crisp bites easy to pick up together. Thin rounds of cucumber and radish add contrast without overpowering the firmer pieces.

Matchstick jicama and mango are mixed with thin cucumber and radish slices before serving. — Even jicama and mango matchsticks sit alongside thin cucumber and radish slices before dressing.

Aim for tart and gently warm

Agave softens fresh lime juice without obscuring its brightness, and mild ancho chile contributes warmth more than sharp heat. Taste the dressing before it reaches the vegetables; it should feel lively enough to season several kinds of produce.

Season at the last moment

Salt draws moisture from cut vegetables, so wait until serving time to dress and lightly season the salad. Add the toasted pepitas last and bring it to the table promptly, while the vegetables are snappy and the seeds still crackle.

Toasted pepitas and cilantro rest on the crisp vegetables and mango with a light lime dressing. — Toasted pepitas add a nutty, crisp layer over the lightly dressed salad.

Keep the salad lively

If the dressing tastes too mild, add a little more lime rather than extra chile so the flavor stays tart and softly warm. If the mango is very juicy, toss gently and serve immediately instead of letting the dressed salad sit.

Jicama, Mango, Cucumber, and Radish Salad with Chile-Lime Dressing

4 servings

25 minutes total

Ingredients

• 1 1/2 lb jicama, peeled
• 1 large firm-ripe mango
• 1 seedless cucumber
• 6 radishes
• 1/4 cup fresh lime juice
• 2 tsp agave syrup
• 1/2 tsp mild ancho chile powder
• 1/4 tsp fine sea salt, or to taste
• 1/3 cup raw pepitas
• 2 tbsp chopped fresh cilantro

Method

Toast the pepitas
Warm a small dry skillet over medium-low heat, add the pepitas, and stir for 3 to 4 minutes until fragrant and a few begin to pop; transfer them to a plate so they stop toasting.
Look for: The pepitas smell nutty, show a few golden spots, and begin to pop without darkening heavily.
Mix the chile-lime dressing
Whisk the lime juice, agave, and mild ancho chile powder in a small bowl until the agave dissolves; taste for a tart, gently warm chile flavor and leave the salt for the final toss.
Look for: The dressing tastes bright and tart, with a soft chile warmth rather than sharp heat.
Cut the jicama
Choose a jicama that feels heavy and firm with smooth, unbruised skin, then peel it with the chef's knife and cut it into even matchsticks about 1/4 inch thick; place them in a large bowl.
Look for: The flesh is crisp and moist, and the matchsticks are narrow enough to eat easily but thick enough to stay crunchy.
Cut the mango
Select a mango with a fruity aroma and slight give near the stem but no soft spots; cut away the cheeks, remove the skin, and slice the flesh into matchsticks close in size to the jicama.
Look for: The mango flesh is sweet-smelling and yields gently while still holding clean-edged slices.
Slice the cucumber and radishes
Choose a firm, smooth seedless cucumber and radishes with taut skins; use the chef's knife to cut both into thin, even rounds, then add them to the bowl with the jicama and mango.
Look for: The cucumber and radish rounds are thin enough to bend slightly and have no limp or shriveled edges.
Add the cilantro
Scatter the chopped cilantro over the sliced produce and lift the ingredients together once or twice so the herbs distribute without bruising the mango.
Look for: Small flecks of cilantro are spread through the bowl rather than clumped in one place.
Dress and season at serving time
Just before serving, pour the chile-lime dressing over the salad and toss gently; sprinkle with the sea salt, starting with 1/4 teaspoon, and taste so the produce stays snappy rather than weeping.
Look for: The fruit and vegetables have a light glossy coating, with no pool of dressing collecting in the bottom.
Finish and serve
Scatter the toasted pepitas over the top and serve right away while their crunch contrasts with the juicy mango and crisp vegetables.
Look for: The pepitas remain crisp on top and the salad is served soon after it is dressed.