Jicama Salad Recipe

Jicama Salad Recipe

Ingredients

• 1 tablespoon extra-virgin olive oil

• ½ cup lime juice

• 3 tablespoons granulated sugar

• ¼ to ½ teaspoon cayenne pepper (depending on spice preference)

• ½ teaspoon salt

• 1 medium-size jicama, peeled

• 1 medium-size red bell pepper, minced

• ½ cup minced fresh parsley

Directions

Before you begin: Wash your hands.

1. Combine the oil, lime juice, sugar, cayenne, and salt in a large bowl; stir. Set aside.

2. Chop the jicama and add to the juice mixture (this will prevent browning). Add the pepper and parsley; stir well.

3. Let stand at room temperature for 30 minutes before serving. Alternatively, make a day ahead and store, covered tightly, in the refrigerator.

Variation: Peel the jicama and cut into 2-inch-long thin strips. Marinate in a combination of the remaining ingredients (except the red bell pepper). Serve as an appetizer.

Nutritional Information

Serving size: 1 Cup

Serves 6

Calories: 100; Total Fat: 2.5g; Saturated Fat: 0g; Cholesterol: 0mg; Sodium: 200mg; Total Carbohydrate: 19g; Dietary Fiber: 6g; Protein: 1g.

Recipe retrieved from: https://www.eatright.org/food/planning-and-prep/recipes/jicama-salad-recipe