Pickled Watermelon Radish and Jicama Salad with Lime Vinaigrette

By AislePrompt Editorial · Published 2026-07-22 · Updated 2026-07-22

A crisp and stimulating salad featuring pickled watermelon radish and jicama tossed in a tangy lime vinaigrette. This Mexican-inspired salad recipe (vegetarian), ready in about 15 minutes, pairs watermelon radishes, jicama, rice vinegar into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 70 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium (about 300g), thinly sliced watermelon radishes
• 1 cup (150g), peeled and julienned jicama
• 1/3 cup (80ml) rice vinegar
• 2 tbsp sugar
• 1 tsp salt
• 3 tbsp fresh lime juice
• 2 tbsp olive oil
• 2 tbsp chopped fresh cilantro
• 1 tbsp toasted sesame seeds

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Instructions

1. Step 1: In a heatproof bowl, combine 1/3 cup rice vinegar, 2 tbsp sugar, and 1 tsp salt. Stir until sugar and salt dissolve completely.
2. Step 2: Add 2 medium thinly sliced watermelon radishes and 1 cup peeled and julienned jicama to the pickling liquid. Cover and refrigerate for at least 1 hour to allow the vegetables to soften and absorb a bright tang.
3. Step 3: In a separate small bowl, whisk together 3 tbsp fresh lime juice and 2 tbsp olive oil to make the vinaigrette.
4. Step 4: Drain the pickled radishes and jicama, then toss them with the lime vinaigrette and 2 tbsp chopped fresh cilantro.
5. Step 5: Sprinkle 1 tbsp toasted sesame seeds over the salad before serving for a stimulating crunch.