Mexican Jicama Salad
Created by acerast on June 21, 2014
- Servings: 6
- Prep Time: 20m
- Cook Time: 0m
- Recipe #12832
Ingredients
- 1 medium jicama
- 1 medium zucchini
- 1 medium carrot
- 1/4 cup red onion, chopped
- 6 tablespoons oil (olive oil)
- 1 1/2 teaspoons raspberry vinegar
- 1 1/2 teaspoons rice wine vinegar
- 2 teaspoons honey
- 1 teaspoon kosher salt
- 1/8 teaspoon cayenne pepper
- 1 teaspoon fresh cilantro, chopped
How to Make
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Step 1: Peel and julienne the jicama in 2-inch by 1/8-inch "sticks".
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Step 2: Julienne the zucchini in 2-inch by 1/8-inch "sticks".
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Step 3: Peel and julienne the carrot in 2-inch by 1/8-inch "sticks".
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Step 4: Cut the red onion in 1/8-inch half moons.
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Step 5: Combine the vegetables in a salad bowl.
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Step 6: In a small bowl cominbe the oil, vinegars, honey, salt, cayenne and cilantro; mix well.
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Step 7: Pour dressing over the vegetables, toss to coat and serve.
Nutritional Facts
- 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