Jicama is a root vegetable that is low in calories and high in fiber and water. It is slightly sweet, like a cross between an apple, water chestnut and pear. You can eat it raw like a carrot (good with dip), or in a salad like this one.
Jicama Salad
Jicama Salad
Cathy Kirkham
Side Dish
This is a popular way to eat Jicama, a versatile vegetable. It's nutrient dense and very high in fibre and prebiotic inulin. If you've never had it before, start with small amounts. As with any high fibre food, too much can be too much of a good thing.
Ingredients
- 1 cup peeled and jicama, sliced into thin strips
- ½ cup sliced cucumber
- ¼ cup each red and yellow pepper, thinly sliced strips
- ¼ cup carrot, grated or thinly sliced
- ¼ cup red onion, thinly sliced
- 2 tbsp chopped cilantro or mint
- zest from 1 lime
- 2 tbsp lime juice
- 1 tbsp honey
- 1 ½ tsp apple cider vinegar
- salt
- pinch of cayenne pepper or chili powder
- 2 tbsp olive oil
Directions
Combine the chopped vegetables in a serving bowl. Mix the dressing ingredients together, (starting with the zest and juice from the lime), pour over the salad and toss to combine. This is a crunchy, refreshing salad that pairs well with grilled chicken or shrimp.
