Jicama Salad

6
Servings
20m
Prep Time
0m
Cook Time
20m
Ready In

Recipe: #439

October 13, 2011



" This salad is great with any meal. It is crisp and refreshing. I like it because you can prepare it well in advance of serving. When buying a jicama be sure it is very firm, with a smooth light brown skin . Do not buy it if it has a pitted skin. When you cut it the meat must be snow white not beige coloured. Allow 2 hours to chill the salad and blend the flavours."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (161.2 g)
  • Calories 126.7
  • Total Fat - 7.8 g
  • Saturated Fat - 1.2 g
  • Cholesterol - 7.7 mg
  • Sodium - 164.3 mg
  • Total Carbohydrate - 11.3 g
  • Dietary Fiber - 5.6 g
  • Sugars - 2.7 g
  • Protein - 3.2 g
  • Calcium - 19 mg
  • Iron - 0.9 mg
  • Vitamin C - 23.6 mg
  • Thiamin - 0 mg

Step 1

Peel the jicama, cut into 8 slices, cut the slices across into bite size 1/8" pieces

Step 2

Leave the peel on the cucumber, cut it lengthwise and remove the seeds, cut into 1/8" slices. You should have apprxorimately 1 cup

Step 3

Combine jicama, cucumber and onion in a large bowl and toss lightly

Step 4

Mix together the lime juice, lime zest, garlic, salt and chili in a small bowl

Step 5

Gradually add the oil, whisking the whole time

Step 6

Pour the dressing over the jicama and toss lightly to evenly coat all the ingredients

Step 7

Refrigerate covered for one to two hours allowing the flavors to blend

Step 8

Line a bowl with lettuce leaves, fill with salad and serve

Tips & Variations


No special items needed.

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