Jicama Salad

Total Time:
1 hr
Prep:
1 hr

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 large jicama, julienned
  • 2 large carrots, julienne
  • 1 cup red onion, finely sliced
  • 1/2 red pepper, julienned
  • 1/2 yellow pepper, julienned
  • 1 tomato, julienned
  • 1/4 cup fresh lime juice
  • 1/4 cup red wine vinegar
  • 1 teaspoon honey
  • 2 tablespoons olive oil
  • Pinch of cayenne
  • Salt and freshly ground pepper
  • 2 tablespoons chopped cilantro
Directions

Combine jicama, carrots, red onion, both peppers, tomato in a medium bowl. Whisk together the lime juice, vinegar, honey, olive oil and cayenne and season with salt and pepper to taste. Add the cilantro and let sit for 30 minutes.


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    7 Reviews
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    Delicious .... plus low in fat and calories .... had it last night with a steak .... and tonight we are making jerk grilled chicken to go with it. I think it would be killer with shrimp, too ... especially in shrimp tacos!!!! I estimated the whole recipe at around 900 calories ... and it made 8 nice sized servings ... best 113 calories I've had in a long time!! 
     
    I made a few changes to this tasty salad and took it to a neighborhood tamale party. It has just the right lightness and was complimentary to the heavier foods at the party. I eliminated the tomato (not being a tomato fan and added fresh pineapple instead. I also increased the amount of dressing and the honey just a bit.
    This is a wonderful salad recipe. It is a favorite for pot lucks. Try substituting Bosc pears for the jicama for more crunchy, juicy, sweetness.
    This is a great recipe for a light and refreshing salad. Good combination of flavors. I think the cilantro made it though. This would also be good with some cooked and chilled shrimp.
    I loved this recipe but I would like to try it shredding the vegetables to make it more like a slaw.
    I love using jicama in salads. I omitted the honey in the recipe and added fresh limeade instead. Also, I added a can of shredded chicken meat and more cilantro to the salad. This salad was great to serve with tortilla chips or to wrap up in corn tortillas.
    This salad is refreshing and has a wonderful full flavor.
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