Pickled Watermelon Radish and Jicama Salad with Lime Vinaigrette
A crisp and stimulating salad featuring pickled watermelon radish and jicama tossed in a tangy lime vinaigrette. This mexican-inspired salads (vegetarian) ready in about 15 minutes pairs (150g), peeled and julienned jicama, (80ml) rice vinegar, sugar 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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- Step 3: In a separate small bowl, whisk together 3 tbsp fresh lime juice and 2 tbsp olive oil to make the vinaigrette.
- Step 4: Drain the pickled radishes and jicama, then toss them with the lime vinaigrette and 2 tbsp chopped fresh cilantro.
- Step 5: Sprinkle 1 tbsp toasted sesame seeds over the salad before serving for a stimulating crunch.
Frequently asked questions
How long does Pickled Watermelon Radish and Jicama Salad with Lime Vinaigrette take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pickled Watermelon Radish and Jicama Salad with Lime Vinaigrette?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (80ml) rice vinegar from drying out.
Can I substitute ingredients in Pickled Watermelon Radish and Jicama Salad with Lime Vinaigrette?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pickled Watermelon Radish and Jicama Salad with Lime Vinaigrette for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Pickled Watermelon Radish and Jicama Salad with Lime Vinaigrette vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
