Mexican Jicama Salad

20m
Prep Time
0m
Cook Time
20m
Ready In


"A crunchy and refreshing salad that we love to serve with grilled foods. This has very mild "heat" - but you can kick it up a notch if you like. The original recipe is from the American Cafe Market in Washington DC. Buen provecho!"

Original is 6 servings

Nutritional

  • Serving Size: 1 (178.7 g)
  • Calories 174.7
  • Total Fat - 13.8 g
  • Saturated Fat - 1.9 g
  • Cholesterol - 0 mg
  • Sodium - 404 mg
  • Total Carbohydrate - 12.4 g
  • Dietary Fiber - 6.2 g
  • Sugars - 3.6 g
  • Protein - 1.4 g
  • Calcium - 23.8 mg
  • Iron - 1 mg
  • Vitamin C - 28.9 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Peel and julienne the jicama in 2-inch by 1/8-inch "sticks".

Step 2

Julienne the zucchini in 2-inch by 1/8-inch "sticks".

Step 3

Peel and julienne the carrot in 2-inch by 1/8-inch "sticks".

Step 4

Cut the red onion in 1/8-inch half moons.

Step 5

Combine the vegetables in a salad bowl.

Step 6

In a small bowl cominbe the oil, vinegars, honey, salt, cayenne and cilantro; mix well.

Step 7

Pour dressing over the vegetables, toss to coat and serve.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When choosing a jicama, look for one that is firm and without any soft spots.
  • For the best flavor, use freshly squeezed raspberry and rice wine vinegars.

  • Substitute the olive oil with avocado oil for a healthier option. Avocado oil is high in monounsaturated fats and is a great source of healthy fats. It also has a mild flavor, so it won't overpower the other ingredients in the salad.
  • Substitute the raspberry vinegar with apple cider vinegar for a milder flavor. Apple cider vinegar is milder in flavor than raspberry vinegar, so it won't overpower the other ingredients in the salad. It also has many health benefits, such as helping to reduce blood sugar levels.

Spicy Thai Variation Replace the raspberry vinegar, rice wine vinegar, honey, and cayenne pepper with 2 tablespoons of Thai chili garlic sauce. Add 1/2 cup of chopped peanuts and 1/4 cup of fresh lime juice to the dressing.


Asian Sesame Variation Replace the raspberry vinegar, rice wine vinegar, honey, and cayenne pepper with 2 tablespoons of sesame oil and 1 tablespoon of soy sauce. Add 1/2 cup of toasted sesame seeds and 1/4 cup of fresh orange juice to the dressing.


Grilled Lime-Marinated Chicken: Grilled lime-marinated chicken is a great dish to serve with Mexican Jicama Salad. The smoky flavor of the chicken, combined with the bright flavors of the marinade, complements the crunchy and refreshing salad perfectly. Plus, the marinade is easy to make and the chicken can be cooked on the grill or in the oven.


Mexican Street Corn: Mexican street corn is a delicious side dish that pairs perfectly with grilled lime-marinated chicken. It's a classic Mexican side dish that is made with grilled corn, mayonnaise, Cotija cheese, lime juice, chili powder, and cilantro. The creamy mayonnaise, salty cheese, and zesty lime juice make a delicious combination that complements the flavors of the grilled chicken. Plus, it's easy to make and can be served warm or cold.




FAQ

Q: How much cayenne pepper should I use?

A: Use 1/8 teaspoon of cayenne pepper to give the salad a mild heat. If you like more spice, you can add more cayenne pepper to taste.



Q: Can I substitute paprika for cayenne pepper?

A: Yes, you can use paprika as a substitute for cayenne pepper. However, keep in mind that paprika is milder than cayenne pepper and you may need to adjust the amount used to achieve the desired level of spice.

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Fun facts:

FUN FACT 1: Mexican Jicama Salad was a favorite dish of the Mexican revolutionary Emiliano Zapata. He often enjoyed the salad with grilled meats and was known to bring it to meetings with other revolutionaries.

FUN FACT 2: The American Cafe Market, where this recipe originated, was opened in Washington D.C. in 1985 by celebrity chef José Andrés. Andrés is now a world-renowned chef and restaurateur, with locations across the United States and around the world.