Chili-Lime Radish & Jicama Salad

6
Servings
15m
Prep Time
0m
Cook Time
15m
Ready In


"This is out of a local grocery magazine...this salad makes a fresh, zesty side that brightens up any meal..."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (74.4 g)
  • Calories 104.6
  • Total Fat - 9.3 g
  • Saturated Fat - 1.3 g
  • Cholesterol - 0 mg
  • Sodium - 411.4 mg
  • Total Carbohydrate - 5.5 g
  • Dietary Fiber - 2.1 g
  • Sugars - 1.6 g
  • Protein - 0.7 g
  • Calcium - 19.5 mg
  • Iron - 0.5 mg
  • Vitamin C - 10.4 mg
  • Thiamin - 0 mg

Step 1

Place jicama, carrots and radishes in serving bowl, in separate, smaller bowl, whisk vinegar and slowly add oil to create emulsion. Add coriander, chili powder, lime zest and salt; whisk until combined. Pour vinaigrette over vegetables and mix well. Serve, refrigerating any leftovers.

Tips & Variations


No special items needed.

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