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Chilled Root Veggie Salad with Chile Lime Vinaigrette

There’s something very sunny about this salad. A zippy little snack for grazing al fresco: crunchy carrots, jicama, and radishes thinly sliced and dressed with a chile-lime vinaigrette. The bright, limey flavor is the perfect palate cleanser, too. A nice complement to whatever’s on the grill. 

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Chilled Chile Lime Root Veggie Salad

  • Author: Misfits Market


  • 2 cups jicama, cut into thin matchsticks
  • 3 carrots, shaved into long strips
  • 1/2 cup radishes, thinly sliced
  • 1 lime, zested and juiced, plus extra wedges for serving
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon kosher salt
  • 1 1/2 teaspoons maple syrup
  • 1/4 cup olive oil
  • Flaky sea salt (garnish)


  1. Whisk together lime zest and juice, chili powder, salt, and maple syrup in a small bowl. Slowly stream in olive oil, whisking until emulsified.
  2. Toss jicama, carrots, radish, and dressing together. Serve with lime wedges and flaky sea salt.


  • You can use any type of root vegetable you receive in your box—beets, turnips, parsnips, and more!
  • For extra sweetness, add in 1 apple sliced into matchsticks.