Rating: 3.5 stars
3 Ratings
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The crunchy juiciness of jicama is like a fresh breeze on a hot day. Peel this bulbous root vegetable with a knife rather than a vegetable peeler because the tough skin and outer layer are thick. Then slice, dice, or cut it into strips, and enjoy. Street vendors in Mexico rely on a time-tested combination of lime, ground dried chile, and salt for this popular snack.

Recipe by Cooking Light December 2001

Gallery

Karry Hosford

Recipe Summary

Yield:
8 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Peel and cut the jicama in half. Place halves cut sides down, and cut into 1/4-inch-thick slices. Combine jicama, oranges, cucumbers, radishes, and juice in a bowl. Let stand 30 minutes. Add the ground chile and salt, and toss well. Sprinkle with cilantro.

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Nutrition Facts

53 calories; calories from fat 5%; fat 0.3g; saturated fat 0.1g; mono fat 0g; poly fat 0.1g; protein 1.2g; carbohydrates 12.4g; fiber 4.6g; cholesterol 0mg; iron 0.6mg; sodium 153mg; calcium 32mg.
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