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Marinated Jicama Salad

Mexican.Chef's picture
  Jicama 1 1⁄2 Pound (675 Gram / 1 Whole)
  Cucumber 1 Small, unpared
  Onion 125 Milliliter, thinly slivered (1/2 Cup, Mild, Red Colored)
  Fresh lime juice 30 Milliliter (2 Tablespoons)
  Grated lime rind 1⁄2 Teaspoon (2 Milliliter)
  Garlic 1 Clove (5 gm), minced
  Salt 1⁄4 Teaspoon (1 Milliliter)
  Dried de arbol chili 1⁄8 Teaspoon, crumbled
  Vegetable oil 45 Milliliter (3 Tablespoons)
  Leaf lettuce 1

1. Pare jicama; cut lengthwise into 8 wedges; cut wedges crosswise into 1/8 inch (3-mm) thick slices.
2. Cut cucumber lengthwise in half; scoop out and discard seeds. Cut halves crosswise into 1/8 inch (3-mm) thick slices. ,
3. Combine jicama, cucumber and onion in large bowl; toss lightly to mix.
4. Mix lime juice, lime rind, garlic, salt and chili in small bowl. Gradually add oil, whisking continuously, until dressing is thoroughly blended.
5. Pour dressing over jicama mixture; toss lightly to coat. Refrigerate, covered, 1 to 2 hours to blend flavors before serving.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 734 Calories from Fat 405

% Daily Value*

Total Fat 46 g70.6%

Saturated Fat 6.1 g30.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 522.4 mg21.8%

Total Carbohydrates 79 g26.3%

Dietary Fiber 36.5 g146.1%

Sugars 19.6 g

Protein 7 g14.5%

Vitamin A 22.2% Vitamin C 281.1%

Calcium 13.7% Iron 26.3%

*Based on a 2000 Calorie diet


Marinated Jicama Salad Recipe