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

Crisp jicama, ripe mango, cucumber, and radish meet a tart, gently warm chile-lime dressing and crunchy toasted pepitas in this quick vegan side salad.

25 min

4 servings

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

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

Equipment

Chef's knife · Cutting board · Small skillet · Large mixing bowl · Small bowl · Whisk

Keep the crunch

Cut the produce ahead if needed, but wait to add dressing and salt until serving time.

Finish at the table

Add pepitas at the end so their toasted crunch stays distinct from the juicy fruit.

Toast and mix dressing

01. Stir pepitas in a dry skillet over medium-low heat for 3 to 4 minutes, then move them to a plate as soon as they smell nutty and begin to pop.

02. Whisk lime juice, agave, and mild ancho chile until smooth; keep the dressing tart and hold the salt for the final toss.

Cut the produce

03. Pick a heavy, firm jicama with sound skin and cut it into 1/4-inch matchsticks for a crisp, easy-to-eat bite.

04. Use a fragrant mango with slight give but no soft spots; cut its peeled flesh into matchsticks like the jicama.

05. Slice a firm seedless cucumber and taut-skinned radishes into thin rounds, then add them to the bowl.

06. Scatter the chopped cilantro through the produce with a light lift so the mango is not bruised.

Dress and serve

07. Just before serving, toss the produce gently with dressing and a light sprinkle of salt so it stays snappy.

08. Scatter toasted pepitas over the salad and serve promptly while they are still crisp.