Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Jícama, Radish, and Pickled Shallot Salad with Feta

Article Image
Scott Phillips

Servings: 4

Bright, zesty, and refreshing, this crunchy salad can be served over tacos, alongside black beans and rice, or eaten all on its own.

Ingredients

  • 2 small shallots, cut in half crosswise and then thinly sliced lengthwise
  • 3 Tbs. red wine vinegar
  • Kosher salt
  • 5 medium radishes, trimmed, quartered lengthwise and then cut crosswise into 1/4-inch slices
  • 1 medium jícama (about 1 lb), peeled and cut into 1/2-inch dice
  • 1/4 cup chopped fresh cilantro, plus 1 Tbs. cilantro leaves
  • 2 Tbs. fresh lime juice
  • 1 tsp. honey
  • 1/4 tsp. finely grated lime zest
  • Freshly ground black pepper
  • Pinch of cayenne
  • 2 Tbs. grapeseed oil
  • 1/2 cup crumbled feta

Nutritional Information

      Calories (kcal) : 170
      Fat Calories (kcal): 100
      Fat (g): 11
      Saturated Fat (g): 3.5
      Polyunsaturated Fat (g): 5
      Monounsaturated Fat (g): 2
      Cholesterol (mg): 15
      Sodium (mg): 360
      Carbohydrates (g): 14
      Fiber (g): 5
      Protein (g): 4

Preparation

  • In a small bowl, combine the shallots with the red wine vinegar and 1/4 tsp. salt; let sit until the shallots have mellowed and turned a light pink, about 15 minutes. Strain the shallots and discard the liquid.

    In a medium bowl, toss the shallots, radishes, jícama, cilantro, and a pinch of salt.

    In a small bowl, whisk the lime juice, honey, lime zest, 1/4 tsp. salt, a few grinds of black pepper, and a pinch of cayenne. Gradually whisk in the grapeseed oil.

    Toss the dressing with the vegetables. Fold in the feta and season to taste with salt and pepper.

Reviews

Rate or Review

Reviews

  • LadyBoomer | 03/31/2014

    What a refreshing salad! Didn't change a thing! Served it with the poblano peppers stuffed with cheddar & chicken. It added the perfect crunch & tang.

  • smoberly | 12/08/2010

    It's good fresh but it's even better as leftovers. I didn't give it 5 stars because the flavors don't really develop as a fresh salad....it really does need that extra time to steep and develop flavor for a day or two.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Video

View All

Season 4 Extras

Durham, North Carolina (412)

From rooftop to rain in North Carolina, Moveable Feast host Pete Evans is joined by the Lantern restaurant co-founders and siblings Andrea & Brendan Reusing to create an amazing local…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks