Recipe for Practical Application

Radish, Cucumber, & Jicama Salad with Basil-Mint Vinaigrette

April 7, 2016
This light and refreshing radish, cucumber, & jicama salad with basil-mint vinaigrette is delightfully crunchy and slightly sweet. Perfect for a cookout!

This light and refreshing radish, cucumber, & jicama salad with basil-mint vinaigrette is delightfully crunchy and slightly sweet. Perfect for a cookout!

This light and refreshing radish, cucumber, & jicama salad with basil-mint vinaigrette is delightfully crunchy and slightly sweet. Perfect for a cookout!

Just in time for springtime, this Radish, Cucumber, & Jicama Salad with Basil-Mint Vinaigrette is the first of the 4 salads we’ll be covering throughout April.  This one is great if you’re craving something crunchy, but is light enough to enjoy on a hot day without feeling bogged down. It’s very delicious – and a great way to get in some unusual veggies.

Skills & Techniques

To really own this crunchy springtime salad, here a few culinary proficiencies I recommend you brush up on.  They will help you achieve the very best results for your radish, cucumber, & jicama salad.

This light and refreshing radish, cucumber, & jicama salad with basil-mint vinaigrette is delightfully crunchy and slightly sweet. Perfect for a cookout!

Leftovers?

One of the great things about this salad, is that it is a great party food that travels well.  Even if you cover the entire thing with the dressing before you go, you don’t have to worry about it wilting or releasing water that thins out your vinaigrette.

If you do happen to have leftovers, you can store them in an air-tight container in the refrigerator for up to 5 days; after that the vegetables start to lose their crunch.  If you haven’t yet dressed the salad, you can keep your vinaigrette in a separate air-tight container in the refrigerator for up to 2-3 days – it won’t necessarily “go bad” but the herbs in it will start to get sad 🙁

You may notice that your vinaigrette separates over time.  This is nothing to worry about.  To re-emuslify it and make it whole again, you can give it a vigorous shaking (a great task for children who want to help cook but aren’t ready (or patient enough) to be at the cooktop) or you can pour some into a small bowl, add 1/4 tsp. of ground mustard and slowly whisk back in the rest of the vinaigrette until it is completely combined.

Radish, Cucumber, & Jicama Salad with Basil-Mint Vinaigrette

Similar to the Shaved Carrot & Fennel Salad, this salad is wonderful because it travels well.  It’s excellent to take to a cookout, on a picnic, or to a potluck.   Are you ready to eat the world’s most refreshing salad?


Get your free printable grocery list for this Radish, Cucumber, & Jicama Salad Recipe HERE.


The printable grocery list has all the ingredients listed in easy-to-find grocery store amounts.  If not amount is listed, that means you can buy the smallest package available and you’ll still have leftovers after you make this salad.  Hopefully it helps make grocery shopping simple for you!

Happy Cooking! 🙂

This light and refreshing radish, cucumber, & jicama salad with basil-mint vinaigrette is delightfully crunchy and slightly sweet. Perfect for a cookout!

 

Radish, Cucumber, & Jicama Salad with Basil-Mint Vinaigrette

This crunchy and fresh spring salad is light and delicious! Finished with a basil-mint vinaigrette, it's a perfect way to eat a lot of veggies on a hot day!
Course Salad
Cuisine American
Prep Time 45 minutes
Total Time 45 minutes
Servings 8 servings
Calories 317 kcal
Author Mackenzie Ryan

Ingredients

Salad

  • 16 oz radishes , cut into matchsticks
  • 1 english cucumber , cut into 1" matchsticks
  • 1 lb jicama , peeled and cut into 1" matchsticks

Basil + Mint Vinaigrette

  • 1/4 cup rice wine vinegar
  • 1 shallot , minced
  • 1 tsp ground mustard or dijon mustard
  • 1 cup avocado oil
  • 1/3 cup loosely packed mint leaves
  • 1/3 cup loosely packed basil leaves
  • salt & pepper to taste

Instructions

Salad

  1. In a large bowl, combine the cut radishes, cucumbers, and jicama.  Set aside.

Basil + Mint Vinaigrette

  1. In a small bowl, combine the rice wine vinegar, shallots, and mustard.
  2. In a slow and steady stream, drizzle the avocado oil into the bowl of vinegar, whisking vigorously until combined.
  3. Stir in the minced basil and mint and season with salt and pepper.

Combine

  1. Right before eating, toss the salad with the vinaigrette and serve.

Recipe Notes

Once the herbs are cut up, they should equal roughly 1/4 cup together.

 

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12 Comments

  • Reply Trish April 12, 2016 at 10:14 am

    What a refreshing seasonal salad! I adore radishes. So peppery and crunchy. Looks great!

    • Reply Mackenzie Ryan April 13, 2016 at 2:25 pm

      I like to just eat the vegetables (sans dressing) like chex-mix on hot days! It’s so good! I hope you get to try it! 🙂

  • Reply Amanda {Striped Sptaula} April 12, 2016 at 6:10 pm

    Love jicama. This looks like such a light and refreshing salad. Perfect for the season!

    • Reply Mackenzie Ryan April 13, 2016 at 2:30 pm

      I hope you get to try it, Amanda. Thanks for stopping by! 🙂

  • Reply Tanvi Rastogi April 13, 2016 at 2:09 pm

    This looks AMAZING. I am going to try it soon. Thanks for the recipe.

    ∞ © tanvii.com ∞

    • Reply Mackenzie Ryan April 13, 2016 at 3:11 pm

      I hope you enjoy it, Tanvi. Thanks for stopping by!

  • Reply Razena | Tantalisemytastebuds April 18, 2016 at 4:02 pm

    You had me at radish… I love crunchy fresh salads and this looks so delicious!

  • Reply Lynn | The Road to Honey July 2, 2017 at 6:58 pm

    Such an interesting salad to bring to a summer party. I love how light and fresh it looks. I also love that, unlike traditional salads, it can be prepared far in advance .

    • Reply Mackenzie Ryan September 12, 2017 at 2:47 pm

      The ability to be prepared in advance can be so valuable during the busy summer months! It’s one of my favorite reasons for making this salad!

  • Reply Ashley @ Big Flavors from a Tiny Kitchen July 2, 2017 at 9:55 pm

    This looks SO refreshing! Perfect for summertime!

  • Reply Martha L July 5, 2017 at 1:58 pm

    How much mustard???

    • Reply Mackenzie Ryan July 14, 2017 at 7:59 pm

      Oh goodness, Martha, I’m so sorry for that. I updated the recipe to reflect the 1 tsp. of ground mustard or dijon mustard needed to make the vinaigrette.

      Thank you so much for pointing that out! (Also, I’m sorry for the delay in response, I’ve been out of town for a funeral). I hope you love the recipe!

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