Jícama, Radish, and Pickled Shallot Salad with Feta combines crisp, refreshing jícama and radishes with tangy pickled shallots and creamy feta cheese. This salad offers a satisfying mix of textures and flavors, making it a perfect choice for a light lunch, a zesty side dish, or a vibrant addition to any meal.
Serving Suggestions
Serve this salad as a refreshing side with grilled meats, seafood, or roasted vegetables. It also makes a great standalone lunch or dinner option. For added flavor, consider garnishing with extra feta cheese or fresh herbs.
Pairing Ideas
This salad pairs well with a variety of dishes. It complements grilled chicken, fish, or lamb, providing a crisp and tangy contrast. It also works nicely with other Mediterranean or Latin-inspired dishes, such as tacos or a warm soup. For a more substantial meal, enjoy it alongside a grain bowl or a hearty stew.
Tips and Notes
- Jícama: Peel and slice jícama into thin strips or cubes. Its crunchy texture adds a refreshing bite to the salad.
- Radishes: Slice radishes thinly for a crisp, peppery flavor. You can adjust the amount based on your preference for heat.
- Pickled Shallots: Use pickled shallots for a tangy contrast. If you prefer homemade, quick-pickled shallots work well.
- Feta Cheese: Choose a good-quality feta cheese for a creamy and tangy addition. Crumbled feta integrates well into the salad.
- Storage: Store any leftover salad in an airtight container in the refrigerator for up to 2 days. The flavors may deepen over time, making it a great make-ahead option.
Enjoy the crisp and flavorful combination of Jícama, Radish, and Pickled Shallot Salad with Feta as a delightful addition to your meals!
Jícama, Radish, and Pickled Shallot Salad with Feta
Equipment
- Small saucepan
- Mixing bowls
- Whisk
- Salad tongs or forks
Ingredients
For the Pickled Shallots:
- 2 shallots thinly sliced
- 1/4 cup apple cider vinegar
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1/4 cup water
For the Salad:
- 1 medium jícama peeled and julienned
- 1 bunch radishes thinly sliced
- 1/4 cup crumbled feta cheese
- 2 tablespoons fresh cilantro chopped
- 1 lime zest and juice
- Salt and pepper to taste
Instructions
- Prepare the Pickled Shallots: In a small saucepan, combine the apple cider vinegar, granulated sugar, salt, and water. Bring the mixture to a simmer over medium heat, stirring until the sugar and salt are dissolved. Remove the saucepan from the heat and add the thinly sliced shallots. Let the shallots sit in the pickling liquid for at least 30 minutes, or until they are softened and pickled.
- Assemble the Salad: In a large salad bowl, combine the julienned jícama, thinly sliced radishes, and pickled shallots (drained from the pickling liquid). Add the crumbled feta cheese and chopped fresh cilantro to the bowl.
- Make the Dressing: In a small bowl, whisk together the zest and juice of one lime. Drizzle the lime dressing over the salad ingredients.
- Season and Toss: Season the salad with salt and pepper to taste. Gently toss all the ingredients together until they are well combined and evenly coated with the dressing.
- Serve: Transfer the jícama, radish, and pickled shallot salad to serving plates or bowls. Garnish with additional fresh cilantro if desired. Serve immediately and enjoy!