Jicama Salad Recipe
Daily Value: 9%
Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||33µg||8%|
|Fatty acids, total monounsaturated||7g||0%|
|Fatty acids, total polyunsaturated||1g||0%|
Exclusive from The Daily Meal
Jicama is underused in cooking — a real shame, since it's such a wonderful root vegetable with a crunchy, crispy texture. This salad (which is more akin to a “slaw”) highlights the best of the jicama’s characteristics and makes a nice side for any fajita or grilled meat.
- 1 large jicama (about 1 ½ pounds), peeled and coarsely shredded
- 2 large carrots, coarsely shredded
- 1 large red onion, thinly sliced
- 1 red or yellow pepper, julienned
- 1 lime, zested
- 1/3 cup freshly squeezed lime juice (about 3 limes)
- ¼ cup olive oil
- 2 tablespoons honey
- 1 tablespoon ground pure ancho chile
- ¼ cup chopped fresh cilantro
- Freshly ground black pepper
In a medium bowl, combine the jicama, carrots, onion, and pepper. In a smaller bowl, whisk together the lime zest, juice, oil, honey, and chile. Pour over the vegetables and toss. Add the cilantro and season with salt and pepper. Refrigerate about 30 minutes before serving.
Note: If you want to go with a more fun and varied texture, add a chopped avocado, cut slices of an orange, or even a couple of chopped tomatoes just before tossing.
Adapted from "Quick and Easy Mexican Cooking" by Cecilia Hae-Jin Lee (Chronicle Books, 2011).Servings: 6